Sheet Pan Chicken Kefta Wrap with Cucumber Salad
Servings: 4
Ingredients
For the Chicken Kefta:
- 1 lb. Ground Chicken substitute with lamb or beef
- 1 Yellow Onion grated
- 1/2 cup Fresh Cilantro finely chopped
- 1/4 cup Fresh Mint finely chopped
- 1 tbsp. Olive Oil
- 1 tsp. EACH: Salt & Smoked Paprika
- 1/2 tsp. EACH: Ground Cumin & Ground Turmeric
- Zest of 1 Lemon
- Lavash Bread for serving
- Hummus for serving
- Pickled Onions for serving
For the Cucumber Salad:
- 1 English Cucumber thinly sliced
- 2 cups Baby Arugula
- 1 cup Cherry Tomatoes sliced
- 1/4 cup Fresh Dill chopped
- 2 tbsp. Olive Oil
- 2 tbsp. Red Wine Vinegar or apple cider vinegar
Instructions
For the Chicken Kefta:
- Preheat oven to 400F. Line a rimmed baking pan with parchment paper.
- In a bowl lined with cheese cloth or fine kitchen towel, grate the onion. Squeeze as much liquid out as possible. Set aside. Alternatively, you can finely chopped 1/2 a large yellow onion.
- In a large bowl, combine the ground chicken with the onion, chopped herbs, lemon zest, and seasonings. Mix well.
- Using wet hands, evenly pat out the chicken mixture on the prepared pan to a 1/2" thick rectangle. Slice into large strips, then use the knife to gently separate each strip giving some space between them. Drizzle with olive oil.
- Bake for 15-20 minutes, until cooked through, then broil 1-2 minutes to brown on top at the end.
For the Cucumber Salad:
- Toss all ingredients together. Season with salt and black pepper.
To Assemble the Wrap:
- On a piece of lavash bread, or wrap of choice, add a slather of hummus, 1-2 strips of the chicken kefta, and a generous serving of the cucumber salad. Wrap tightly, then place on a skillet greased with olive oil to cook 1-2 minutes on each side, until golden brown. Enjoy warm!
