How long does it take to make Sheet Pan Chicken Kefta Wraps?

About 1 hour 20 minutes in total: 20 minutes of prep and 1 hour of cooking.

How many servings does this Sheet Pan Chicken Kefta Wraps recipe make?

This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.

Where does this Sheet Pan Chicken Kefta Wraps recipe come from?

It was shared by Ben Chelin on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Sheet Pan Chicken Kefta Wraps

Name: Sheet Pan Chicken Kefta Wraps
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 800 g ground chicken; 2 tbsp tomato paste; 8 garlic cloves; 2 tsp smoked paprika; 2 tsp cumin; 2 tsp salt; 2 tsp black pepper; 1 tsp turmeric; 2 tsp garlic powder; 0.33 cup fresh parsley; 0.33 cup fresh cilantro; 1 yellow onion; 4 tbsp olive oil; 2 garlic heads; 1 tbsp olive oil; 1 tsp salt; 0.5 red onion; 1 cup cherry tomatoes; 0.25 cup fresh parsley; 1 tsp pepper; 2 tsp sumac; 0.5 lemon lemon; 2 roasted garlic cloves; 0.25 cup mayonnaise; 0.25 cup Greek yogurt; 1 tsp paprika

Sheet‑pan chicken kefta wraps combine smoky, spiced chicken with a bright herb‑laden salad and a creamy roasted garlic paprika sauce. The result is a flavorful Mediterranean‑inspired dinner that feels like street‑food feasting at home.

Maker: Ben Chelin

From: Instagram(view original)

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Prep Time

20 min

Cook Time

1 hr

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

1 hr 20 min estimated total time for 4 servings.

Explore related saves

Dinner Wrap Chicken Mediterranean

Ingredients

No main ingredients listed.

Chicken Kefta

1 4/5 lb ground chicken
2 tbsp tomato paste
8 garlic cloves
2 tsp smoked paprika
2 tsp cumin
2 tsp salt
2 tsp black pepper
1 tsp turmeric
2 tsp garlic powder
0.33 cup fresh parsley
0.33 cup fresh cilantro
1 yellow onion
4 tbsp olive oil

Roasted Garlic

2 garlic heads
1 tbsp olive oil
1 tsp salt

Fresh Salad

0.5 red onion
1 cup cherry tomatoes
1/4 cup fresh parsley
1 tsp salt
1 tsp pepper
2 tsp sumac
0.5 lemon lemon

Roasted Garlic Paprika Sauce

2 roasted garlic cloves
1/4 cup mayonnaise
1/4 cup Greek yogurt
0.5 lemon lemon
1 tsp paprika
1 tsp pepper

Instructions

1
Preheat the oven to 400°F (401°F).
2
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.
3
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.
4
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.
5
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.
6
Drizzle the scored kefta evenly with the remaining 4 tbsp olive oil, ensuring each strip gets a light coating.
7
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.
8
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.
9
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.
10
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.
11
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.
12
Slice the wraps diagonally and serve immediately, optionally with extra sauce on the side.

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