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Preheat your oven to 400°F. Line a large baking sheet with parchment paper for the chicken, and have another ready for the vegetables, or use a single large sheet pan if space allows.

In a small food processor, combine the medium onion and 3-4 garlic cloves. Blend until a smooth, fine pulp forms.

Place the 2 pounds of ground chicken in a large mixing bowl. Add the onion and garlic pulp to the chicken.

Season the chicken mixture with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon sweet paprika, 1 teaspoon cumin, 1 tablespoon garlic powder, 1 tablespoon dried parsley, 1 tablespoon sumac, 1/2 teaspoon marjoram, 1/2 teaspoon cinnamon, and 1/2 teaspoon coriander.

Add 2 tablespoons Greek yogurt, 2 tablespoons tomato paste, and 1 tablespoon olive oil to the chicken mixture. Mix thoroughly with your hands until all ingredients are well combined.

For best flavor development, cover the chicken mixture and let it sit in the refrigerator for 30 minutes. If you're short on time, you can proceed immediately.

While the chicken is resting (or immediately if skipping the rest), prepare the paprika aioli. In a small bowl, combine 3 tablespoons mayonnaise, 1 minced garlic clove, and 1/2 teaspoon sweet paprika. Mix well and set aside.

Divide the chicken mixture into 6-8 equal portions and roll each into a ball.

Place each chicken ball between two sheets of parchment paper. Using a rolling pin or a bottle, flatten the chicken evenly from edge to edge into a thin, rectangular shape, about 1/8 to 1/4 inch thick.

Carefully roll up the filled parchment paper like a poster (with the chicken still inside) and line them on the prepared baking sheet.

On a separate part of the baking sheet (or a second sheet pan), combine the sliced mini bell peppers, sliced yellow onion, sliced jalapeño, and halved mini tomatoes. Drizzle with 1 tablespoon olive oil, season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, and toss to coat.

Bake the rolled chicken and the seasoned vegetables in the preheated oven for 30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

Remove from the oven and let cool for a minute. Carefully unroll the parchment paper from the chicken. Using a knife, cut the cooked chicken into thin strips or your preferred doner-style pieces.

To assemble the wraps: Lay out a large flour tortilla. Spread a generous amount of paprika aioli. Layer with shredded lettuce, a portion of the roasted vegetables, and a generous amount of chicken slices. Top with some thinly sliced fresh onion and chopped fresh parsley.

Carefully roll up the tortilla into a tight wrap.

Heat a non-stick pan over medium heat and lightly spray with cooking spray. Place the rolled wraps seam-side down and sear for 1-2 minutes per side, or until the outside is golden brown and slightly crispy.

Slice the seared wraps in half, drizzle with your favorite sauce (if desired), and serve immediately.


Preheat your oven to 400°F. Line a large baking sheet with parchment paper for the chicken, and have another ready for the vegetables, or use a single large sheet pan if space allows.

In a small food processor, combine the medium onion and 3-4 garlic cloves. Blend until a smooth, fine pulp forms.

Place the 2 pounds of ground chicken in a large mixing bowl. Add the onion and garlic pulp to the chicken.

Season the chicken mixture with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon sweet paprika, 1 teaspoon cumin, 1 tablespoon garlic powder, 1 tablespoon dried parsley, 1 tablespoon sumac, 1/2 teaspoon marjoram, 1/2 teaspoon cinnamon, and 1/2 teaspoon coriander.

Add 2 tablespoons Greek yogurt, 2 tablespoons tomato paste, and 1 tablespoon olive oil to the chicken mixture. Mix thoroughly with your hands until all ingredients are well combined.

For best flavor development, cover the chicken mixture and let it sit in the refrigerator for 30 minutes. If you're short on time, you can proceed immediately.

While the chicken is resting (or immediately if skipping the rest), prepare the paprika aioli. In a small bowl, combine 3 tablespoons mayonnaise, 1 minced garlic clove, and 1/2 teaspoon sweet paprika. Mix well and set aside.

Divide the chicken mixture into 6-8 equal portions and roll each into a ball.

Place each chicken ball between two sheets of parchment paper. Using a rolling pin or a bottle, flatten the chicken evenly from edge to edge into a thin, rectangular shape, about 1/8 to 1/4 inch thick.

Carefully roll up the filled parchment paper like a poster (with the chicken still inside) and line them on the prepared baking sheet.

On a separate part of the baking sheet (or a second sheet pan), combine the sliced mini bell peppers, sliced yellow onion, sliced jalapeño, and halved mini tomatoes. Drizzle with 1 tablespoon olive oil, season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, and toss to coat.

Bake the rolled chicken and the seasoned vegetables in the preheated oven for 30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

Remove from the oven and let cool for a minute. Carefully unroll the parchment paper from the chicken. Using a knife, cut the cooked chicken into thin strips or your preferred doner-style pieces.

To assemble the wraps: Lay out a large flour tortilla. Spread a generous amount of paprika aioli. Layer with shredded lettuce, a portion of the roasted vegetables, and a generous amount of chicken slices. Top with some thinly sliced fresh onion and chopped fresh parsley.

Carefully roll up the tortilla into a tight wrap.

Heat a non-stick pan over medium heat and lightly spray with cooking spray. Place the rolled wraps seam-side down and sear for 1-2 minutes per side, or until the outside is golden brown and slightly crispy.

Slice the seared wraps in half, drizzle with your favorite sauce (if desired), and serve immediately.
