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Sheet Pan Chicken Kefta Wraps with Roasted Garlic Paprika Sauce
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Sheet Pan Chicken Kefta Wraps with Roasted Garlic Paprika Sauce

1 h 25 minServes 6Nutri-Score C€€
from @recipeincaption27 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • ground chickenMeat800 g
  • tomato pastePantry30 g
  • garlic (cloves, minced)Produce8 pieces
  • smoked paprikaSpices4 g
  • cuminSpices4 g
  • saltSpices12 g
  • black pepperSpices4 g
  • turmericSpices2 g
  • garlic powderSpices6 g
  • fresh parsley (chopped)Produce20 g
  • fresh cilantro (chopped (optional))Produce20 g
  • yellow onion (large, grated and squeezed dry)Produce1 piece
  • olive oil (for drizzling the kefta)Pantry60 ml
  • garlic heads (tops sliced off)Produce2 pieces
  • olive oil (for the roasted garlic)Pantry15 ml
  • salt (for the roasted garlic)Spices5 g
  • red onion (half a large onion, thinly sliced)Produce1 piece
  • cherry tomatoes (quartered)Produce150 g
  • fresh parsley (chopped, for the salad)Produce15 g
  • salt (for the salad)Spices5 g
  • black pepper (for the salad)Spices2 g
  • sumacSpices4 g
  • lemon (juiced, divided between salad and sauce)Produce1 piece
  • mayonnaisePantry60 ml
  • Greek yogurtDairy60 ml
  • paprika (for the sauce)Spices2 g
  • black pepper (for the sauce)Spices2 g
  • lavash or pita breadBakery6 pieces

per serving

Nutrition

499kcal

Carbs
35 g
Proteins
24 g
Fat
29 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Mixing bowl ×3
  • Grater
  • Frying pan

step by step

Method

  1. 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.
    Step 1

  2. Prep the onion

    • Grate the onion and squeeze out all the liquid with paper towel or cheesecloth to keep the kefta from getting watery.
    Step 2

  3. 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.
    Step 3

  4. 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.
    Step 4

  5. Bake and broil

    • Bake the kefta, then broil until golden and slightly crisp on top.
    Step 5

  6. Make the fresh salad

    • Toss the sliced red onion, cherry tomatoes, parsley, salt, pepper, sumac and lemon juice in a bowl.
    Step 6

  7. 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.
    Step 7

  8. Assemble the wraps

    • Slather the sauce on the lavash or pita, add strips of chicken kefta and top with the salad.
    • Roll tight.
    Step 8

  9. Crisp the wraps (optional)

    • Crisp the wraps in a lightly oiled skillet, turning once.
    Step 9
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