Sheet Pan Chicken Kefta Wraps with Roasted Garlic Sauce
Sheet Pan Chicken Kefta Wraps with Roasted Garlic Sauce
Ingredients
For the Roasted Garlic
- 2 garlic heads, tops sliced off
- 1 tablespoon olive oil
- 1 teaspoon salt
For the Chicken Kefta
- 1 1/2 pounds ground chicken
- 2 tablespoons tomato paste
- 8 garlic cloves, minced
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 teaspoon turmeric
- 2 teaspoons garlic powder
- 1/3 cup fresh parsley, chopped
- 1/3 cup fresh cilantro, chopped (optional)
- 1 large yellow onion, grated, liquid squeezed out
- 4 tablespoons olive oil, for drizzling
For the Fresh Salad
- 1/2 large red onion, thinly sliced
- 1 cup cherry tomatoes, quartered
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons sumac
- 1/2 lemon, juiced
For the Roasted Garlic Paprika Sauce
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1/2 lemon, juiced
- 1 teaspoon paprika
- 1 teaspoon black pepper
For Serving
- lavash bread, as needed
- pita bread, as needed
Instructions
- 1
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.
⏱️ 60 min•🌡️ 400
- 2
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.
⏱️ 10 min
- 3
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.
⏱️ 5 min
- 4
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.
⏱️ 20 min•🌡️ 400
- 5
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.
⏱️ 5 min
- 6
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.
⏱️ 5 min
- 7
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.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Chicken Kefta Wraps with Roasted Garlic Sauce
Ingredients
For the Roasted Garlic
- 2 garlic heads, tops sliced off
- 1 tablespoon olive oil
- 1 teaspoon salt
For the Chicken Kefta
- 1 1/2 pounds ground chicken
- 2 tablespoons tomato paste
- 8 garlic cloves, minced
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 teaspoon turmeric
- 2 teaspoons garlic powder
- 1/3 cup fresh parsley, chopped
- 1/3 cup fresh cilantro, chopped (optional)
- 1 large yellow onion, grated, liquid squeezed out
- 4 tablespoons olive oil, for drizzling
For the Fresh Salad
- 1/2 large red onion, thinly sliced
- 1 cup cherry tomatoes, quartered
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons sumac
- 1/2 lemon, juiced
For the Roasted Garlic Paprika Sauce
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1/2 lemon, juiced
- 1 teaspoon paprika
- 1 teaspoon black pepper
For Serving
- lavash bread, as needed
- pita bread, as needed
Instructions
- 1
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.
⏱️ 60 min•🌡️ 400 - 2
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.
⏱️ 10 min - 3
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.
⏱️ 5 min - 4
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.
⏱️ 20 min•🌡️ 400 - 5
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.
⏱️ 5 min - 6
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.
⏱️ 5 min - 7
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.
⏱️ 10 min