Baking Sheet Chicken Kefta Wraps

These sheet pan chicken kefta wraps are a viral weeknight dinner that delivers. You press seasoned ground chicken into a sheet pan, slice it into portions, bake it, then broil for a quick crust. While it cooks, you throw together a bright tomato-sumac salad and a creamy roasted garlic paprika dressing. Wrap it all up in lavash, and you’ve got a juicy, spiced kefta wrap that tastes like something from a great Mediterranean spot, except it’s easy and it feeds a crowd.

Why You'll Love This Chicken Kefta Recipe

I don’t see a lot of food videos hit a million likes, but the sheet pan chicken kefta wraps video I watched did, and the comments were basically a love letter to how good it was. It was originally created by Ben Chelin, and after I tried it, I understood why it has millions of likes and tens of millions of views.

The sheet pan method is the secret. You get juicy, well-seasoned chicken kefta without standing over a skillet or firing up the grill. Then a quick broil at the end gives you that browned, slightly crispy outside that makes kefta taste authentic, not like baked meat.

The toppings are what make it feel complete. The tomato salad brings freshness and acidity to balance the warm spices, and the garlic paprika dressing adds a creamy, smoky tang that ties everything together. It’s the kind of combo where every bite tastes like it’s doing the most, even though it’s actually pretty simple.

And it’s flexible in the best way. Wrap it in pita, build bowls with rice, do a platter with salad on the side, or meal prep the kefta and use it all week. Same recipe, a bunch of different dinners.

Ingredients You'll Need

Chicken Kefta:

• 2 pounds ground chicken
• 2 tablespoons tomato paste
• 2 tablespoons minced garlic
• 1 large yellow onion, grated and squeezed dry
• ⅓ cup chopped parsley
• 2 teaspoons paprika
• 2 teaspoons cumin
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons garlic powder
• 1 teaspoon turmeric
• 3 tablespoons olive oil
• 4 lavash bread wrappers

Tomato Salad:

• 1 cup cherry tomatoes, quartered
• 1 medium red onion, thinly sliced
• ¼ cup chopped parsley
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon ground sumac
• Juice of ½ lemon

Garlic Paprika Dressing:

• 2 tablespoons roasted garlic cloves, mashed
• ¼ cup mayo
• ¼ cup plain Greek yogurt
• 1 teaspoon paprika
• 1 teaspoon black pepper
• Juice of ½ lemon

Ingredient Notes That Make This Chicken Kefta Better

• Grated onion (squeezed dry): This is a huge texture and flavor upgrade. It adds moisture and sweetness to the kefta, but squeezing out extra liquid prevents the mixture from getting too wet and soft.
• Tomato paste: Adds savory depth and helps the chicken mixture feel more “meaty” and rich.
• Sumac: Sumac gives the tomato salad that bright, lemony tang that makes the whole wrap taste fresh. If you’ve never used it, this is a great intro.
• Roasted garlic: Makes the dressing mellow, sweet, and deep without that sharp raw garlic bite.
• Lavash: Perfect for wraps because it’s flexible and sturdy. If you don’t have lavash, I’ll include swaps below.

How to Make Sheet Pan Chicken Kefta Wraps

Step 1: Make the kefta mixture

In a large bowl, mix ground chicken, tomato paste, minced garlic, grated and squeezed onion, parsley, paprika, cumin, salt, black pepper, garlic powder, and turmeric until evenly combined.

Pro tip: Mix until it looks cohesive, but don’t overwork it for too long, or the texture can get dense.

Step 2: Press into a sheet pan and score

Line a ¼ sheet pan with foil. Press the chicken mixture evenly into the pan, about an even thickness across the whole surface. Score into 8 long portions using a knife (don’t cut all the way through, just score lines).

Step 3: Bake and broil

Drizzle olive oil over the top. Bake at 400°F for 20 minutes, until cooked through. Turn the broiler on high and broil 2-4 minutes to create a browned crust. Watch closely, broilers work fast.

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: Assemble the wraps

Lay a lavash wrapper flat. Spread a generous amount of dressing near the bottom. Add 2 pieces of kefta, then top with a big scoop of tomato salad. Fold the two short ends inward, then roll up to form a closed wrap. If you want extra texture, toast the seam side down in a hot pan for 1-2 minutes.

Pro Tips for the Best Chicken Kefta Wraps

• Squeeze the grated onion really well. This is the difference between juicy kefta and watery, soft kefta. Use a clean kitchen towel or a few paper towels and squeeze hard until you’re not getting much liquid. Less moisture means better texture and better browning.
• Press the meat evenly across the pan. Uneven thickness is how you end up with dry corners and a soft center. Take an extra minute to smooth it into an even layer so it cooks at the same speed and stays juicy.
• Score before baking for clean portions. Lightly scoring the meat into wrap-sized pieces makes it easy to slice after cooking, and it creates edges that brown better, which means more crust and more flavor.
• Broil for crust, but babysit it. The broil is what gives you that legit kefta exterior, but it can go from perfect to burnt fast. Start checking around 2 minutes and pull it as soon as you see golden-brown edges and light charring.
• Rest 5 minutes before slicing all the way through. Resting lets the juices settle so the kefta stays moist and holds together when you lift pieces for wraps. If you cut too soon, it can crumble and lose moisture.
• Add parsley to the salad last. Parsley stays brighter and fresher when it’s added right before serving. If it sits too long in acidic dressing, it can darken and go limp.
• Toast the wrap seam for structure. Once you roll your wrap, place it seam-side down in a hot dry pan for 30-60 seconds. It seals the wrap shut and gives you that restaurant-style “it doesn’t fall apart” bite.
• Keep the sauce separate for meal prep. If you’re making these ahead, store the tomato salad and dressing separately and assemble right before eating. It keeps the wrap from getting soggy and makes leftovers taste fresh.

Storage and Reheating Tips

• Refrigerator (store separately for the best texture). Kefta: Store in an airtight container for up to 4 days. Tomato salad: Store in an airtight container for 1 to 2 days (it’s best the first day because tomatoes release juice). Dressing: Store in a jar or airtight container for up to 5 days. Give it a good shake or stir before using.
• Reheating: Warm the kefta in a skillet over medium heat until hot (best for keeping the edges a little crisp), or microwave in short bursts until warmed through. If you’re meal prepping wraps, keep the salad and dressing separate and assemble right before eating so the wrap doesn’t get soggy.
• Freezing: Kefta freezes really well. Freeze cooked portions for up to 2 months. Thaw overnight in the fridge, then reheat gently in a skillet or microwave until hot.

Chicken Kefta FAQs

What is chicken kefta made of?

Chicken kefta is ground chicken mixed with aromatics and warm spices like onion, garlic, cumin, paprika, and herbs, then shaped and cooked. This version bakes it on a sheet pan, so it’s easy, juicy, and perfect for wraps or bowls.

How do I keep chicken kefta from drying out?

The biggest keys are using grated onion (and squeezing out the liquid), not overbaking, and letting it rest before slicing. The sheet pan method also helps because it cooks evenly. If you want to be extra precise, pull it when it hits 165°F in the thickest part.

Can I use ground turkey instead of chicken?

Yes. Ground turkey works great with the same seasoning. Just cook until the center reaches 165°F, since turkey can dry out if it goes too long.

Do I have to broil the kefta?

You don’t have to, but it’s highly recommended. Broiling is what gives you that browned, slightly crispy exterior that makes kefta taste legit instead of just “baked ground chicken.”

What can I use instead of lavash?

Pita, naan, lefse, tortillas, or lettuce wraps all work. Use something sturdy that won’t tear once it’s loaded with kefta, salad, and sauce.

What temperature should chicken kefta be cooked to?

Chicken kefta should reach 165°F in the thickest part. That keeps it safe and still juicy.

Can I make chicken kefta ahead of time?

Yes. You can bake the kefta ahead and store it in the fridge, then reheat and assemble wraps when you’re ready. For the best texture, keep the tomato salad and dressing separate until serving.

Can I freeze chicken kefta?

Yes. Cooked kefta freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently in a skillet or microwave until hot.

My Final Thoughts

These baking sheet chicken kefta wraps are juicy, spiced, and ridiculously satisfying, with a crisped top, bright tomato-sumac salad, and creamy roasted garlic dressing in every bite. The sheet pan method keeps it easy, the broil gives you that crust, and the wraps come together fast. Leave me a comment and review below so I can hear your thoughts on this recipe. For another authentic Lebanese recipe, check out my kafta kabobs.

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• Crispy rice salad with chicken
• 3 cheese mac and cheese
• Garlic chicken parmesan
• One-pan baked dumplings
• Chicken Caesar sandwich