Sheet Pan Chicken Kabob Wraps

This is a practical way to get kebab-style flavour without shaping skewers or firing up a grill. Spreading the seasoned chicken on a sheet pan keeps the prep fast and gives you enough browned surface area to mimic the charred edges you want in a wrap.

Sumac, smoked paprika and herbs carry most of the flavour here, so the yogurt sauce can stay simple. The chopped salad matters because it adds acidity and crunch, which keeps the wrap from feeling too heavy once the chicken and bread go together.

For balanced serving guidance, one wrap with plenty of salad works well for most meals. If you want a lighter option, serve the chicken and salad in a bowl with a smaller piece of pita on the side.

This recipe also works for meal prep. Keep the chicken, sauce and salad separate until serving so the wraps do not soften in storage.

Warm the bread just before assembling if you want the wraps to stay flexible and easier to roll. That small step also helps the sauce spread more evenly instead of catching in one spot.

The chicken should come off the tray with some dark edges but still stay juicy enough to fold easily into the wrap. If it cooks too long, the smaller pieces can dry out before the salad and sauce have a chance to balance them.

These wraps are also easy to adapt for bowls or platters. If you skip the bread, serve the chicken over rice, chopped lettuce, or grain salad and use the yogurt as more of a dressing. That makes the same batch useful for both packed lunches and a faster dinner setup.