CHICKEN KEFTA WRAPS

This juicy, spiced kefta wrap tastes like something from a great Mediterranean spot, except it’s easy and it feeds a crowd. Swipe to make it!

WHY YOU'LL LOVE THIS RECIPE

Baking kefta on a sheet pan gives you juicy meat and zero mess, plus the broil at the end creates that browned, slightly crispy exterior that makes kefta taste legit.

INGREDIENTS FOR THE CHICKEN

– Ground chicken – Tomato paste – Garlic – Yellow onion – Parsley – Paprika – Cumin – Salt – Black pepper – Garlic powder – Turmeric – Olive oil – Lavash bread wrappers

In a large bowl, mix the ground chicken kefta mixture until evenly combined.

STEP 1: MAKE THE KEFTA MIXTURE

STEP 2: PRESS INTO A SHEET PAN AND SCORE

Line a sheet pan with foil. Press the chicken mixture evenly into the pan, across the whole surface. Score into 8 long portions using a knife.

STEP 3: BAKE AND BROIL

Drizzle olive oil over the top. Bake at 400°F for 20 minutes. Turn the broiler on high and broil 2 to 4 minutes to create a browned crust.

STEP 4: MAKE THE TOMATO SALAD

In a bowl, mix cherry tomatoes, red onion, salt, pepper, sumac, and lemon juice. Add parsley at the end and fold gently. Set aside.

STEP 5: MAKE THE GARLIC PAPRIKA DRESSING

Whisk mashed roasted garlic, mayo, Greek yogurt, paprika, black pepper, and lemon juice until smooth. Taste and adjust seasoning as needed.

STEP 6: MELT IN THE CHEESE

Lay a lavash wrapper flat. Spread dressing on the bottom. Add 2 pieces of kefta, then top with tomato salad. Fold the ends inward, then roll up to form a closed wrap.

PRO TIPS

- Squeeze the grated onion out very well to prevent soggy kefta - Toast the wrap seam for structure - Add red pepper flakes or cayenne to the kefta mixture for some spice

GET THE FULL RECIPE

Want the full measurements, step-by-step instructions, and more tips? Click "learn more" or swipe up for the recipe.