Sheet Pan Chicken Kefta Wraps
These Sheet Pan Chicken Kefta Wraps combine juicy pressure-cooked kefta logs with a crispy oven-baked crust, complemented by a creamy garlic-yogurt sauce and fresh salad toppings for a flavorful and fast weeknight dinner.
Ingredients
Main ingredients
- 1.5 to 2 lbs Ground chicken
- 2 tablespoon Tomato paste
- 8 cloves Garlic minced finely
- 1 teaspoon Smoked paprika
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Turmeric
- 0.5 teaspoon Garlic powder
- 0.25 cup Fresh parsley chopped
- 1 Yellow onion grated and squeezed dry
- 1 tablespoon Olive oil for baking and roasting garlic
- 0.5 cup Cherry tomatoes for salad and toppings
- 0.5 Red onion for salad
- 1 teaspoon Sumac
- 2 tablespoon Lemon juice fresh
- 2 tablespoon Mayonnaise
- 0.5 cup Greek yogurt
Instructions
Instructions
- Preheat your oven to 400 degrees Fahrenheit to get a nice hot temperature for a golden crust.
- In a big bowl, combine ground chicken, tomato paste, minced garlic, smoked paprika, cumin, salt, black pepper, turmeric, garlic powder, and fresh parsley.
- Mix everything well using your hands to ensure even combination.
- Shape the mixture into small kefta logs or patties of uniform size to cook evenly.
- Place the logs on a sheet pan spaced apart to allow heat circulation.
- Bake in the preheated oven for 20 to 25 minutes until they develop a slight brown crust.
- Remove from oven, let rest for a few minutes to settle juices, then serve warm in wraps with toppings like roasted garlic sauce, cucumbers, and fresh tomatoes.
Notes
Storing: Refrigerate leftovers in an airtight container for up to 3 days. For freezing, wrap individual kefta logs tightly and freeze up to 2 months. Reheat using slow release in pressure cooker if using leftover sauce or broth to retain moisture and flavor.