Name: Sheet Pan Chicken Kefta Wraps
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1.5 to 2 lbs Ground chicken; 2 tbsp Tomato paste; 8 cloves Garlic (minced finely); 1 tsp Smoked paprika; 1 tsp Cumin; 1 tsp Salt; 0.5 tsp Black pepper; 0.5 tsp Turmeric; 0.5 tsp Garlic powder; 0.25 cup Fresh parsley (chopped); 1 Yellow onion (grated and squeezed dry); 1 tbsp Olive oil (for baking and roasting garlic); 0.5 cup Cherry tomatoes (for salad and toppings); 0.5 Red onion (for salad); 1 tsp Sumac; 2 tbsp Lemon juice (fresh); 2 tbsp Mayonnaise; 0.5 cup Greek yogurt

Steam curls up from the valve and your stomach starts talking back. You catch that smell clue before you even open the lid. It tells you something's cookin', something good.

Pressure cooker chicken kefta logs sizzling with golden crust on sheet pan — Delicious golden-crusted chicken kefta logs fresh from the oven and pressure cooker combination.

You spot the golden bits on those chicken kefta logs. That slight crust tells you the oven did its job right after the pressure cooker took care of the juicy inside. It’s like a flavor party happens right there.

And your hands can't wait to wrap all those goodies up in a soft flatbread, with a drizzle of garlic-yogurt sauce. That quick release from the pressure cooker means dinner’s ready faster than you think. You just gotta dive in.

Why This Recipe Works Every Single Time

Pressure build inside your cooker locks in the juicy flavor of ground chicken.
The combination of smoked paprika and cumin creates that warm, earthy flavor you crave.
Grated onion and fresh parsley keep the kefta moist and super flavorful.

The baking step gives a nice brown crust that just hits the spot.
Using quick release means you don’t wait forever to eat.
The garlic yogurt sauce balances the spices with a cool, creamy touch.

It’s a hands-on, simple way to get dinner on your table fast.

The Complete Shopping Rundown

First up, ground chicken is your star player. Grab about 1.5 to 2 pounds to feed your crew just right.

You gotta pick up tomato paste, it’s not just for sauce but amps up depth in the meat.

Don’t forget lots of garlic cloves, like 8, minced fine to blend in strong flavor foundations.

Make sure you snag smoked paprika and cumin for that smoky, earthy kick that chicken wraps love.

Salt and black pepper are a must, along with turmeric and garlic powder for extra punch.

Fresh parsley gives that bright green freshness, and if you’re feeling fancy, fresh cilantro too.

Also grab 1 or 2 yellow onions to grate and squeeze dry, plus olive oil for baking and roasting garlic.

For the salad and toppings, cherry tomatoes, a red onion, some sumac, lemon juice, mayo, and Greek yogurt round it all off right.

Ingredients for chicken kefta including fresh herbs and spices on wooden board — Fresh and flavorful ingredients ready for your chicken kefta recipe.

How It All Comes Together Step by Step

Step one, preheat your oven to 400 degrees Fahrenheit. You want it nice and hot to get that golden crust.

In a big bowl, dump in your ground chicken, tomato paste, minced garlic, smoked paprika, cumin, salt, black pepper, turmeric, garlic powder, and fresh parsley.

Give it a good mix. Your hands work better than any spoon for this. Get everything evenly combined.

Shape the mixture into small kefta logs or patties, making ‘em about the same size so they cook evenly.

Lay them out on a sheet pan. Keep space between ‘em so heat can do its job around every piece.

Pop the pan into your preheated oven and bake for 20 to 25 minutes. Keep an eye on that color. When they get slightly browned, they’re ready.

After baking, take the kefta out and let it rest just a few minutes to let juices settle. This step is kinda crucial for juicy bites.

Serve 'em up warm in wraps with your favorite toppings like the roasted garlic sauce, cucumbers, and fresh tomatoes. Get ready to love it.

Cooked chicken kefta wraps plated with fresh toppings and dipping sauce — Perfectly cooked chicken kefta wraps ready to serve and enjoy.

Quick Tricks That Save Your Time

Grate your onion and squeeze out the juice first thing. It saves time mixing later and stops the kefta from getting mushy.

Use quick release on the pressure cooker so you don’t wait around when it’s done cooking.
Mix spices in ahead and store in a small jar. When you wanna cook, grab and mix fast.
Roast garlic heads wrapped in foil the day before. It’s ready to blend into your sauce in minutes.

Make your garlic yogurt sauce while the keftas bake. Multitasking for the win.

The Flavor Experience Waiting for You

You catch the warmth of smoked paprika hitting your senses first. It’s earthy and slightly sweet, wrapping around your tongue with every bite.

The cumin comes in gentle but strong, carrying those deep, nutty notes that just scream comfort food.

The roasted garlic sauce cools things down with creamy lemony tones. It’s kinda like a hug for all those spices.

Fresh parsley and citrus juice in the salad add crispness and brightness to balance the savory richness. It’s a flavor ride you’re gonna wanna take over and over.

How to Store This for Later

For short-term, pop your leftover kefta in an airtight container and refrigerate. They stay tasty for up to 3 days.

If you wanna freeze, wrap each kefta tight in foil or plastic wrap, then stash in a freezer bag. Keeps well for up to 2 months.

When reheating, prefer slow release in your pressure cooker if you got leftover sauce or broth. It keeps the moisture and flavor like fresh.

Everything Else You Wondered About

Q What if I don’t have fresh parsley? A You can use dried parsley, but use less ‘cause it’s stronger.

Q Can I swap chicken for beef or lamb? A Sure thing, ground beef or lamb work great, just adjust cooking time slightly.
Q How do I avoid dry kefta? A Make sure you squeeze out onion juices and don’t overbake. Keep the pressure cooker time just right.
Q Can I make the sauce dairy-free? A Yep, swap mayo and yogurt for your fave dairy-free versions or use tahini instead.

Q Is it okay to freeze fully cooked wraps? A Better to freeze kefta and sauce separately. Wraps usually go best fresh or frozen separately.
Q Why do I gotta roast whole garlic heads? A Roasting softens garlic, making your sauce smooth and mellow, instead of sharp and raw.

For more quick breakfast ideas, check out our Deviled Eggs With Bacon, Bacon And Egg Foo Young, or try the crispy Cheesy Bacon Hashbrown Waffles for a hearty start to your day.