Name: Sheet Pan Chicken Kefta Wraps with Garlic Sauce
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 800 g ground chicken; 2 tbsp tomato paste; 8 cloves garlic cloves (minced); 2 tsp smoked paprika; 2 tsp ground cumin; 2 tsp salt; 2 tsp black pepper; 1 tsp turmeric; 2 tsp garlic powder; 30 g fresh parsley (chopped); 30 g fresh cilantro (chopped; optional); 1 large yellow onion (grated and squeezed dry); 4 tbsp olive oil; 2 heads whole garlic heads; 1 tbsp olive oil; 1 tsp salt; 0.5 large red onion (thinly sliced); 150 g cherry tomatoes (quartered); 15 g fresh parsley (chopped); 1 tsp salt; 1 tsp black pepper; 2 tsp sumac; 0.5 lemon lemon juice; roasted garlic cloves; 60 ml mayonnaise; 60 ml Greek yogurt; 0.5 lemon lemon juice; 1 tsp paprika; 1 tsp black pepper

Chicken kefta baked on a sheet pan and served in wraps with roasted garlic sauce and a bright sumac tomato salad.

Sheet pan kefta is a useful shortcut when you want the flavour of shaped kofta without the extra handling. Spreading the mixture in a flat layer also gives more browned edges, which helps the finished wrap taste closer to grilled meat.

The salad and sauce do most of the balancing work here. Sumac and lemon keep the wrap bright, while the roasted garlic sauce brings richness without needing a heavy amount of cheese or extra oil.

For a balanced plate, use plenty of salad inside the wrap and keep the sauce to enough for moisture rather than a thick layer. The kefta also works well served in a bowl with rice, chopped vegetables or a cucumber salad.