Baked Chicken Kebab Wraps
Cumin-paprika chicken kebab strips with finely chopped peppers, onion and parsley are tucked into crisped wraps with crunchy salad and garlic yogurt sauce.
20 min
Prep
35 min
Cook
4
Serves
680
Calories
Macros · per serving
42g protein
49g carbs
34g fat
Ingredients
For 4 servings
- 750 g ground chicken
- 50 g red bell pepper
- 50 g green bell pepper
- 100 g yellow onion
- 15 g fresh parsley
- 4 clove garlic
- 5 g salt
- 5 g ground cumin
- 5 g paprika
- 1 g chili flakes
- 0.5 g cayenne pepper
- 1 g black pepper
- 30 ml lemon juice
- 45 ml olive oil
- 280 g flour tortilla
- 200 g plain yogurt
- 80 g romaine lettuce
- 200 g tomato
Instructions
- 1
Preheat the oven to 225°C/435°F with a rack in the middle. During preheating, line a 30 × 40 cm rimmed metal baking tray with foil and brush it with 5 ml olive oil. Use four large flour tortillas weighing about 70 g each.
- 2
Finely chop the bell peppers, onion and parsley by hand, aiming for pieces no larger than 3 mm. Mince 3 garlic cloves for the chicken and keep the remaining clove separate for the sauce.
- 3
Combine it in a large bowl with the chopped peppers, onion, parsley, minced garlic, cumin, paprika, chili flakes, cayenne, 4 g salt, 0.5 g black pepper, 20 ml lemon juice and 30 ml olive oil. Mix until evenly combined and slightly sticky. Press into a 25 × 35 cm rectangle, approximately 1.2 cm thick, on the prepared tray. Score into 16 strips, roughly 3 × 17 cm.
- 4
Bake on the middle rack for 22–25 minutes, until the centre reaches at least 74°C/165°F on an instant-read thermometer inserted horizontally into the chicken layer. Extend baking if needed to reach this temperature.
- 5
While the chicken bakes, finely mince the reserved garlic clove and mix it with the yogurt, remaining 10 ml lemon juice, 1 g salt and 0.5 g black pepper. Wash and dry the lettuce and tomato, then shred the lettuce and thinly slice the tomato.
- 6
Switch the oven to high grill/broil, approximately 250°C/480°F if adjustable, and allow about 2 minutes to heat. Position the tray about 15 cm below the element and brown the chicken for 3–4 minutes, watching constantly. Separate the strips along the scored lines and transfer them to a plate; cover loosely with foil to keep hot.
- 7
Carefully replace the tray lining with foil. Divide the sauce, lettuce, tomato and hot chicken equally among the four tortillas, keeping the filling in the centre. Fold in the sides and roll tightly. Brush the outsides with the remaining 10 ml olive oil and place seam-side down on the tray, leaving space between them.
- 8
Grill/broil the filled wraps for 1–2 minutes per side, turning carefully, until lightly crisp and golden. Watch continuously because tortillas brown quickly. Serve immediately.
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