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Preheat your oven to 400°F. Line a large baking sheet with aluminum foil for easier cleanup.

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.

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.

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.

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).

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.

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.

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.

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.


Preheat your oven to 400°F. Line a large baking sheet with aluminum foil for easier cleanup.

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.

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.

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.

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).

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.

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.

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.

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.
