Sheet Pan Chicken Kefta Wraps

Preheat the oven to 400°F (400°F).

Slice the tops off two whole garlic heads, drizzle with 1 tbsp olive oil and 1 tsp salt, wrap tightly in foil, and place on a baking sheet; roast for 45–60 minutes until the cloves are golden and soft.

While the garlic roasts, grate the yellow onion, then place the shreds in a clean kitchen towel or cheesecloth and squeeze firmly to remove excess moisture.

In a large mixing bowl combine the ground chicken, tomato paste, minced garlic cloves, smoked paprika, cumin, salt, black pepper, turmeric, garlic powder, chopped parsley, chopped cilantro, and the drained grated onion. Using clean hands, mix for 2–3 minutes until the mixture becomes sticky and well incorporated.

Line a sheet pan with parchment paper. Transfer the kefta mixture onto the pan and spread it into a rectangle about ½‑inch (1.25 cm) thick. Using a sharp knife, score the rectangle into 1‑inch (2.5 cm) wide strips.

Drizzle the scored kefta evenly with the remaining 4 tbsp olive oil, ensuring each strip gets a light coating.

Place the pan in the preheated oven and bake for 12–15 minutes. Then switch the oven to the broil setting and broil for an additional 2–5 minutes, watching closely until the kefta tops turn golden and slightly crisp.

While the kefta is baking, prepare the fresh salad: combine the thinly sliced red onion, quartered cherry tomatoes, chopped parsley, 1 tsp salt, 1 tsp pepper, sumac, and the juice of ½ lemon in a bowl. Toss gently to coat all ingredients.

Prepare the roasted garlic paprika sauce: squeeze the roasted garlic cloves from the foil into a small bowl, mash them with a fork, then whisk in the mayonnaise, Greek yogurt, the remaining ½ lemon juice, paprika, and 1 tsp pepper until the sauce is smooth and creamy.

Lay out a piece of lavash or a pita flatbread. Spread a generous layer of the roasted garlic paprika sauce, place 1–2 strips of the baked chicken kefta on top, add a handful of the fresh salad, and roll tightly into a wrap.

For extra crunch, heat a skillet over medium heat, add a thin drizzle of olive oil, and toast each wrap for 1–2 minutes per side until lightly browned.

Slice the wraps diagonally and serve immediately, optionally with extra sauce on the side.