Sheet pan chicken kebab wrap

Ingredients

• For the kebabs — 2 lb boneless skinless chicken thighs, minced
• For the kebabs — Salt to taste
• For the kebabs — 1 yellow onion, very finely chopped and excess moisture squeezed out
• For the kebabs — 1 red bell pepper, very finely chopped and excess moisture squeezed out
• For the kebabs — 2 tbsp parsley, freshly chopped
• For the kebabs — 1 tbsp fresh garlic, finely minced
• For the kebabs — 1 tbsp smoked paprika powder
• For the kebabs — 1 tsp garlic powder
• For the kebabs — 1 tsp red chili flakes (adjust to taste)
• For the kebabs — 1/2 tsp black pepper powder
• For the kebabs — 1 tsp ground cumin
• For the kebabs — 1/2 tsp ground coriander
• For the salad — 1 cup yellow onion, diced
• For the salad — 1 cup tomatoes , seeded and diced
• For the salad — 1 red bell pepper, seeded and diced
• For the salad — 1 cup cucumber, diced
• For the salad — 1/2 red onion, sliced
• For the salad — 1 tbsp fresh parsley, chopped
• For the salad — Squeeze of one lemon juice
• For the salad — 1-2 tbsp pomegranate molasses
• For the salad — Salt to taste
• For the salad — 2 tbsp extra virgin olive oil
• For the salad — 1 tsp sumac
• For the garlic yogurt sauce. — 1/2 cup mayonnaise
• For the garlic yogurt sauce. — 2 tbsp sour cream
• For the garlic yogurt sauce. — 2 tbsp greek yogurt

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. Broil on the top rack for 2 minutes on high, flip, and broil for an additional 2 minutes or until lightly golden.
5. In a bowl, combine yellow onion, tomatoes, red bell pepper, cucumber, and sliced red onion. Add parsley
6. Drizzle with lemon juice, pomegranate molasses, and olive oil. Sprinkle with sumac and salt.mix.
7. In another bowl, whisk together mayonnaise, sour cream, Greek yogurt, garlic powder, smoked paprika, black pepper, lemon juice, and salt until smooth.
8. Spread garlic yogurt sauce over each lavash. Top with sliced chicken kebab and fresh salad.
9. Roll tightly, and warm it on a skillet for 2-3 min until golden and crispy.