Sheet Pan Spiced Chicken Wraps with Roasted Tomatoes and Dill Yogurt Sauce
Sheet Pan Spiced Chicken Wraps with Roasted Tomatoes and Dill Yogurt Sauce
Ingredients
For the Spiced Chicken
- 1 pound ground chicken
- 1 tablespoon paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
For the Roasted Vegetables
- 2 cups cherry tomatoes, mixed red and yellow
- 1 garlic, head, top sliced off
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Dill Yogurt Sauce
- 1 cup Greek yogurt, plain, full-fat
- 1/4 cup fresh dill, chopped
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
For Assembly
- 4 large flatbreads, such as lavash or large tortillas
- 1/2 cup cucumber, thinly sliced
- 1/4 cup pickled jalapeños, sliced
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with aluminum foil for easier cleanup.
⏱️ 10 min•🌡️ 400
- 2
In a medium bowl, combine the ground chicken with paprika, chili powder, ground cumin, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon olive oil. Mix thoroughly until the spices are evenly distributed.
⏱️ 5 min
- 3
Divide the seasoned chicken mixture into 4 equal portions. On a separate piece of aluminum foil (approximately 12x12 inches), spread one portion of chicken thinly into a log shape. Tightly roll the foil around the chicken to form a compact log. Repeat with the remaining chicken portions.
⏱️ 5 min
- 4
On the prepared baking sheet, combine the cherry tomatoes and the head of garlic (with the top sliced off). Drizzle with 2 tablespoons of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently to coat. Place the foil-wrapped chicken logs among the vegetables on the baking sheet.
⏱️ 5 min
- 5
Roast in the preheated oven for 25-30 minutes, or until the tomatoes are burst and tender, the garlic is soft and caramelized, and the chicken is cooked through (an internal temperature of 165°F).
⏱️ 30 min•🌡️ 400
- 6
While the chicken and vegetables are roasting, prepare the dill yogurt sauce. In a small bowl, combine the Greek yogurt, fresh chopped dill, 1 tablespoon olive oil, 1/4 teaspoon black pepper, and 1/8 teaspoon salt. Mix well until smooth and thoroughly combined.
⏱️ 5 min
- 7
Once cooked, carefully remove the chicken logs from the foil. Shred or thinly slice the chicken. Squeeze the roasted garlic cloves from their skins and mash them slightly.
⏱️ 5 min
- 8
To assemble the wraps, lay out a flatbread. Spread a generous layer of the dill yogurt sauce down the center. Top with a portion of the shredded chicken, roasted tomatoes, mashed roasted garlic, sliced cucumber, and sliced pickled jalapeños.
⏱️ 5 min
- 9
Tightly roll up the flatbread to form a wrap. Cut the wrap in half diagonally. Repeat with the remaining flatbreads and fillings. Serve immediately with extra dill yogurt sauce for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Spiced Chicken Wraps with Roasted Tomatoes and Dill Yogurt Sauce
Ingredients
For the Spiced Chicken
- 1 pound ground chicken
- 1 tablespoon paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
For the Roasted Vegetables
- 2 cups cherry tomatoes, mixed red and yellow
- 1 garlic, head, top sliced off
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Dill Yogurt Sauce
- 1 cup Greek yogurt, plain, full-fat
- 1/4 cup fresh dill, chopped
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
For Assembly
- 4 large flatbreads, such as lavash or large tortillas
- 1/2 cup cucumber, thinly sliced
- 1/4 cup pickled jalapeños, sliced
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with aluminum foil for easier cleanup.
⏱️ 10 min•🌡️ 400 - 2
In a medium bowl, combine the ground chicken with paprika, chili powder, ground cumin, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon olive oil. Mix thoroughly until the spices are evenly distributed.
⏱️ 5 min - 3
Divide the seasoned chicken mixture into 4 equal portions. On a separate piece of aluminum foil (approximately 12x12 inches), spread one portion of chicken thinly into a log shape. Tightly roll the foil around the chicken to form a compact log. Repeat with the remaining chicken portions.
⏱️ 5 min - 4
On the prepared baking sheet, combine the cherry tomatoes and the head of garlic (with the top sliced off). Drizzle with 2 tablespoons of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently to coat. Place the foil-wrapped chicken logs among the vegetables on the baking sheet.
⏱️ 5 min - 5
Roast in the preheated oven for 25-30 minutes, or until the tomatoes are burst and tender, the garlic is soft and caramelized, and the chicken is cooked through (an internal temperature of 165°F).
⏱️ 30 min•🌡️ 400 - 6
While the chicken and vegetables are roasting, prepare the dill yogurt sauce. In a small bowl, combine the Greek yogurt, fresh chopped dill, 1 tablespoon olive oil, 1/4 teaspoon black pepper, and 1/8 teaspoon salt. Mix well until smooth and thoroughly combined.
⏱️ 5 min - 7
Once cooked, carefully remove the chicken logs from the foil. Shred or thinly slice the chicken. Squeeze the roasted garlic cloves from their skins and mash them slightly.
⏱️ 5 min - 8
To assemble the wraps, lay out a flatbread. Spread a generous layer of the dill yogurt sauce down the center. Top with a portion of the shredded chicken, roasted tomatoes, mashed roasted garlic, sliced cucumber, and sliced pickled jalapeños.
⏱️ 5 min - 9
Tightly roll up the flatbread to form a wrap. Cut the wrap in half diagonally. Repeat with the remaining flatbreads and fillings. Serve immediately with extra dill yogurt sauce for dipping.
⏱️ 5 min