Crispy Charred Chicken Kebab Wraps with Sumac Pickles Tips, FAQ & printable recipe

Tips for success

For extra flavor, brush the cooked kebabs with a little garlic sauce before rolling. This adds moisture and ties the flavors together. If you like heat, add a drizzle of hot sauce or a sprinkle of chili flakes when assembling.

To keep the wraps crispy, serve them immediately after toasting. If making several, keep the cooked wraps warm in a low oven (200°F) on a wire rack so they don’t steam and soften. Slice just before serving to maintain the crunch.

Variations

• Spicy Harissa Chicken: Add 1-2 tablespoons of harissa paste to the chicken mixture for a smoky, spicy kick. Reduce the paprika to 1 teaspoon and omit the cumin. Serve with a cooling yogurt sauce instead of garlic sauce.
• Lamb Kebab Wraps: Substitute ground lamb for minced chicken. Use the same spices, but add 1 teaspoon of ground coriander. Cook to 160°F (71°C) and let rest for 3 minutes before slicing. Pair with mint yogurt sauce.
• Vegetarian Falafel Wraps: Skip the chicken and use prepared falafel balls, slightly crushed. Toss with the same spices and a little olive oil, then roast for 10 minutes. Assemble with garlic sauce and pickles for a meatless version.
• Chipotle Chicken Wraps: Stir 1-2 minced chipotle peppers in adobo into the chicken mixture for a smoky, spicy flavor. Omit the paprika and cumin, and add a pinch of oregano. Top with pickled red onions instead of sumac pickles.

Storage and make-ahead

Fridge

Store leftover wraps in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to restore crispness.

Freezer

Assembled wraps can be frozen for up to 2 months. Wrap individually in foil, then place in a freezer bag.

Reheat

Reheat frozen wraps in a 350°F (175°C) oven for 10-15 minutes, or in a skillet over medium heat, turning occasionally, until heated through and crisp.

Store leftover wraps (whole or sliced) in an airtight container in the refrigerator for up to 3 days.

To reheat, place them in a dry skillet over medium heat for 2-3 minutes per side, or in a toaster oven until crisp. Avoid microwaving, as it makes the tortilla soggy.

The chicken kebab mixture can be prepared up to 24 hours in advance and kept in the refrigerator. Shape the kebabs and roast them ahead, then cool and refrigerate.

Assemble and toast the wraps just before serving. The garlic sauce and sumac pickles can also be prepared ahead.

Serving ideas

Serve the wraps whole or sliced diagonally, with extra garlic sauce on the side for dipping.

A simple green salad or roasted vegetables make good sides. For a lighter meal, cut each wrap into smaller pieces and serve as an appetizer.

These wraps are perfect for lunch or dinner, and they’re great for packing in lunchboxes.

If serving a crowd, set up a wrap bar with the chicken, sauces, and pickles, and let everyone build their own. The crispy texture is best enjoyed fresh, but leftovers are still tasty.

Frequently asked questions

Recipe card

Crispy Charred Chicken Kebab Wraps with Sumac Pickles

Prep 15 minCook 15 minTotal 30 minServes 4

Ingredients

• 2 lb minced chicken thighs
• 1 finely chopped squeezed onion
• 1 finely diced squeezed red pepper
• 2 tbsp chopped fresh parsley
• 1 tbsp minced garlic
• 1 tbsp paprika
• 1 tsp ground cumin
• salt to taste
• 2 tbsp olive oil, for brushing
• 4 large flour tortillas or wraps
• 1/2 cup garlic sauce (store-bought or homemade)
• 1/2 cup crunchy sumac pickles

Instructions

1. In a large bowl, combine the minced chicken thighs, finely chopped squeezed onion, finely diced squeezed red pepper, chopped parsley, minced garlic, paprika, cumin, and salt. Use your hands or a spatula to mix until everything is evenly distributed. The mixture should be cohesive but not overworked.
2. Line a baking sheet with parchment paper. Shape the chicken mixture into long, flat oblong kebab fingers, about 1 inch thick and 4-5 inches long. Place them on the prepared sheet, leaving space between each. Brush the tops with olive oil.
3. Preheat the oven to 425°F (220°C). Roast the kebab fingers for 15 minutes, or until they are charred at the edges and cooked through. The internal temperature should reach 165°F (74°C) for poultry.
4. Lay a tortilla on a clean surface. Spread a spoonful of garlic sauce down the center. Place two roasted chicken kebabs on top, then add a handful of sumac pickles. Roll the tortilla tightly around the filling, tucking in the sides as you go.
5. Heat a dry skillet over medium heat. Place the wraps seam-side down in the skillet and toast for 2-3 minutes per side, until golden brown and crispy. Press gently with a spatula to ensure even browning.
6. Remove the wraps from the skillet and let them cool for 1-2 minutes. Slice each wrap diagonally in half. Serve immediately, with extra garlic sauce on the side if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories

580

Protein

35 g

Carbohydrates

40 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.