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Preheat your oven to 400°F. Prepare the garlic for roasting: slice the tops off two garlic heads, drizzle with 1 tablespoon of olive oil and 1 teaspoon of salt. Wrap each garlic head tightly in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes, or until the cloves are golden brown and very soft. While the garlic roasts, proceed with kefta preparation.

Prepare the kefta mixture: Grate the yellow onion and use paper towels or a cheesecloth to squeeze out as much liquid as possible. This step is crucial to prevent watery kefta. In a large bowl, combine the ground chicken, tomato paste, minced garlic, smoked paprika, cumin, 2 teaspoons of salt, 2 teaspoons of black pepper, turmeric, garlic powder, chopped fresh parsley, chopped fresh cilantro (if using), and the squeezed grated onion. Mix thoroughly with your hands for 2-3 minutes until all ingredients are well combined and the mixture feels sticky.

Spread the kefta mixture evenly onto a large sheet pan, forming a rectangle about 1/2-inch thick. Use a knife to lightly score the kefta into 1-inch wide strips. Drizzle the entire surface evenly with 4 tablespoons of olive oil.

Bake the kefta in the preheated oven for 12-15 minutes. Then, switch the oven to broil (high setting) and broil for an additional 2-5 minutes, watching carefully, until the kefta is golden brown and slightly crisp on top. Remove from the oven.

While the kefta bakes, prepare the fresh salad: In a medium bowl, combine the thinly sliced red onion, quartered cherry tomatoes, chopped fresh parsley, 1 teaspoon of salt, 1 teaspoon of black pepper, 2 teaspoons of sumac, and the juice of 1/2 lemon. Toss gently to combine.

Once the roasted garlic is cool enough to handle, squeeze the softened cloves into a small bowl. Mash the garlic cloves with a fork until smooth. Add the mayonnaise, plain Greek yogurt, juice of 1/2 lemon, 1 teaspoon of paprika, and 1 teaspoon of black pepper. Mix until the sauce is smooth and creamy.

To assemble the wraps: Take a piece of lavash or pita bread. Slather a generous amount of the roasted garlic paprika sauce onto the bread. Place 1-2 strips of the cooked chicken kefta on top of the sauce, then add a spoonful of the fresh salad. Roll the wrap tightly. For an extra crispy wrap, you can lightly oil a skillet and crisp the assembled wrap for 1-2 minutes per side over medium heat.


Preheat your oven to 400°F. Prepare the garlic for roasting: slice the tops off two garlic heads, drizzle with 1 tablespoon of olive oil and 1 teaspoon of salt. Wrap each garlic head tightly in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes, or until the cloves are golden brown and very soft. While the garlic roasts, proceed with kefta preparation.

Prepare the kefta mixture: Grate the yellow onion and use paper towels or a cheesecloth to squeeze out as much liquid as possible. This step is crucial to prevent watery kefta. In a large bowl, combine the ground chicken, tomato paste, minced garlic, smoked paprika, cumin, 2 teaspoons of salt, 2 teaspoons of black pepper, turmeric, garlic powder, chopped fresh parsley, chopped fresh cilantro (if using), and the squeezed grated onion. Mix thoroughly with your hands for 2-3 minutes until all ingredients are well combined and the mixture feels sticky.

Spread the kefta mixture evenly onto a large sheet pan, forming a rectangle about 1/2-inch thick. Use a knife to lightly score the kefta into 1-inch wide strips. Drizzle the entire surface evenly with 4 tablespoons of olive oil.

Bake the kefta in the preheated oven for 12-15 minutes. Then, switch the oven to broil (high setting) and broil for an additional 2-5 minutes, watching carefully, until the kefta is golden brown and slightly crisp on top. Remove from the oven.

While the kefta bakes, prepare the fresh salad: In a medium bowl, combine the thinly sliced red onion, quartered cherry tomatoes, chopped fresh parsley, 1 teaspoon of salt, 1 teaspoon of black pepper, 2 teaspoons of sumac, and the juice of 1/2 lemon. Toss gently to combine.

Once the roasted garlic is cool enough to handle, squeeze the softened cloves into a small bowl. Mash the garlic cloves with a fork until smooth. Add the mayonnaise, plain Greek yogurt, juice of 1/2 lemon, 1 teaspoon of paprika, and 1 teaspoon of black pepper. Mix until the sauce is smooth and creamy.

To assemble the wraps: Take a piece of lavash or pita bread. Slather a generous amount of the roasted garlic paprika sauce onto the bread. Place 1-2 strips of the cooked chicken kefta on top of the sauce, then add a spoonful of the fresh salad. Roll the wrap tightly. For an extra crispy wrap, you can lightly oil a skillet and crisp the assembled wrap for 1-2 minutes per side over medium heat.
