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Sheet pan chicken kebab wrap

Picnic

Sheet pan chicken kebab wrap

Sheet pan chicken kebab wrap — 40 min, 26 ingredients, adapted from Iram Mansoor.

Recipe adapted from Iram Mansoor · View original

Total 40 min
Serves 6
Calories 600 kcal

Ingredients

  • 2 lb boneless skinless chicken thighs
  • to taste Salt
  • 1 yellow onion
  • 1 red bell pepper
  • 2 tbsp parsley
  • 1 tbsp fresh garlic
  • 1 tbsp smoked paprika powder
  • 1 tsp garlic powder
  • 1 tsp red chili flakes
  • 0.5 tsp black pepper powder
  • 1 tsp ground cumin
  • 0.5 tsp ground coriander
  • 1 cup yellow onion
  • 1 cup tomatoes
  • 1 cup cucumber
  • 0.5 red onion
  • 1 tbsp fresh parsley
  • Squeeze of one lemon juice
  • 1.5 tbsp pomegranate molasses
  • 2 tbsp extra virgin olive oil
  • 1 tsp sumac
  • 0.5 cup mayonnaise
  • 2 tbsp sour cream
  • 2 tbsp greek yogurt
  • 2 tsp garlic powder
  • 6 Lavash bread

Instructions

  1. Preheat oven to 425°F. Grease a sheet pan with oil.
  2. In a mixing bowl, combine minced chicken thighs, onion, red bell pepper, parsley, garlic, smoked paprika, garlic powder, red chili flakes, black pepper, cumin, coriander, and salt. Mix until evenly combined.
  3. Transfer the mixture to the sheet pan and press into an even layer, 1/2 inch thick, divided into kebabs.
  4. Drizzle additional oil/butter on top. Bake on the bottom rack for 10-12 minutes.
  5. Broil on the top rack for 2 minutes on high, flip, and broil for an additional 2 minutes or until lightly golden.
  6. In a bowl, combine yellow onion, tomatoes, red bell pepper, cucumber, and sliced red onion. Add parsley.
  7. Drizzle with lemon juice, pomegranate molasses, and olive oil. Sprinkle with sumac and salt. Mix.
  8. In another bowl, whisk together mayonnaise, sour cream, Greek yogurt, garlic powder, smoked paprika, black pepper, lemon juice, and salt until smooth.
  9. Spread garlic yogurt sauce over each lavash. Top with sliced chicken kebab and fresh salad.
  10. Roll tightly, and warm it on a skillet for 2-3 min until golden and crispy.

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