Chicken Doner Wraps
Chicken Doner Wraps
Ingredients
For the Chicken Mixture
- 2 pounds ground chicken
- 1 onion, medium
- 3 garlic cloves
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 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
- 1/2 teaspoon coriander
- 2 tablespoons Greek yogurt
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
For the Roasted Veggies
- 1 cup mini bell peppers, sliced
- 1/2 yellow onion, sliced
- 1 jalapeño, sliced, seeds removed for less heat
- 1/2 cup mini tomatoes, halved
- 1 tablespoon olive oil, as needed
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For the Paprika Aioli
- 3 tablespoons mayonnaise
- 1 garlic clove, minced
- 1/2 teaspoon sweet paprika
For Assembly
- 4 large flour tortillas
- 1 cup lettuce, shredded
- 1/4 cup onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- as needed cooking spray
- as needed favorite sauce, for drizzling
Instructions
- 1
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.
⏱️ 10 min•🌡️ 400
- 2
In a small food processor, combine the medium onion and 3-4 garlic cloves. Blend until a smooth, fine pulp forms.
⏱️ 3 min
- 3
Place the 2 pounds of ground chicken in a large mixing bowl. Add the onion and garlic pulp to the chicken.
⏱️ 2 min
- 4
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.
⏱️ 2 min
- 5
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.
⏱️ 3 min
- 6
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.
⏱️ 30 min
- 7
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.
⏱️ 3 min
- 8
Divide the chicken mixture into 6-8 equal portions and roll each into a ball.
⏱️ 3 min
- 9
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.
⏱️ 5 min
- 10
Carefully roll up the filled parchment paper like a poster (with the chicken still inside) and line them on the prepared baking sheet.
⏱️ 2 min
- 11
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.
⏱️ 3 min
- 12
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.
⏱️ 30 min•🌡️ 400
- 13
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.
⏱️ 5 min
- 14
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.
⏱️ 5 min
- 15
Carefully roll up the tortilla into a tight wrap.
⏱️ 1 min
- 16
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.
⏱️ 4 min
- 17
Slice the seared wraps in half, drizzle with your favorite sauce (if desired), and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Doner Wraps
For the Chicken Mixture
- 2 pounds ground chicken
- 1 onion, medium
- 3 garlic cloves
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 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
- 1/2 teaspoon coriander
- 2 tablespoons Greek yogurt
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
For the Roasted Veggies
- 1 cup mini bell peppers, sliced
- 1/2 yellow onion, sliced
- 1 jalapeño, sliced, seeds removed for less heat
- 1/2 cup mini tomatoes, halved
- 1 tablespoon olive oil, as needed
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For the Paprika Aioli
- 3 tablespoons mayonnaise
- 1 garlic clove, minced
- 1/2 teaspoon sweet paprika
For Assembly
- 4 large flour tortillas
- 1 cup lettuce, shredded
- 1/4 cup onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- as needed cooking spray
- as needed favorite sauce, for drizzling
Instructions
- 1
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.
⏱️ 10 min•🌡️ 400 - 2
In a small food processor, combine the medium onion and 3-4 garlic cloves. Blend until a smooth, fine pulp forms.
⏱️ 3 min - 3
Place the 2 pounds of ground chicken in a large mixing bowl. Add the onion and garlic pulp to the chicken.
⏱️ 2 min - 4
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.
⏱️ 2 min - 5
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.
⏱️ 3 min - 6
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.
⏱️ 30 min - 7
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.
⏱️ 3 min - 8
Divide the chicken mixture into 6-8 equal portions and roll each into a ball.
⏱️ 3 min - 9
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.
⏱️ 5 min - 10
Carefully roll up the filled parchment paper like a poster (with the chicken still inside) and line them on the prepared baking sheet.
⏱️ 2 min - 11
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.
⏱️ 3 min - 12
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.
⏱️ 30 min•🌡️ 400 - 13
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.
⏱️ 5 min - 14
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.
⏱️ 5 min - 15
Carefully roll up the tortilla into a tight wrap.
⏱️ 1 min - 16
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.
⏱️ 4 min - 17
Slice the seared wraps in half, drizzle with your favorite sauce (if desired), and serve immediately.
⏱️ 1 min