Roast the garlic

• Preheat the oven to 205 °C.
• Slice the tops off the garlic heads, drizzle with olive oil and salt, then wrap in foil.
• Roast until golden and soft.

Prep the onion

• Grate the onion and squeeze out all the liquid with paper towel or cheesecloth to keep the kefta from getting watery.

Mix the kefta

• In a large bowl, combine the ground chicken, tomato paste, minced garlic, smoked paprika, cumin, salt, black pepper, turmeric, garlic powder, parsley, cilantro and grated onion.
• Mix with your hands until sticky and well combined.

Spread and score on the sheet pan

• Spread the mixture onto the sheet pan into a rectangle about 1.25 cm thick.
• Score into strips about 2.5 cm wide with a knife.
• Drizzle evenly with olive oil.

Bake and broil

• Bake the kefta, then broil until golden and slightly crisp on top.

Make the fresh salad

• Toss the sliced red onion, cherry tomatoes, parsley, salt, pepper, sumac and lemon juice in a bowl.

Make the roasted garlic paprika sauce

• Squeeze the roasted garlic cloves into a bowl and mash them.
• Mix with the mayonnaise, Greek yogurt, lemon juice, paprika and pepper until smooth.

Assemble the wraps

• Slather the sauce on the lavash or pita, add strips of chicken kefta and top with the salad.
• Roll tight.

Crisp the wraps (optional)

• Crisp the wraps in a lightly oiled skillet, turning once.