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Dinner · Part 1 of 3: Ingredients

Sheet Pan Chicken Kebab Wraps with Garlic Yogurt Sauce

By Clara Weller ·

Sheet pan chicken kebab wraps cut in half, showing juicy chicken and charred peppers with garlic yogurt sauce.
Prep
Cook
Total
Serves
4

These sheet pan chicken kebab wraps bring together smoky, juicy chicken, charred peppers, and a creamy garlic yogurt sauce — all wrapped in toasted flatbread.

The entire dish comes together on one sheet pan, making cleanup a breeze. Perfect for a weeknight dinner that feels special, these wraps are packed with Middle Eastern spices and a satisfying crunch.

Imagine tender chicken thighs marinated in a tangy yogurt sauce with tomato paste, garlic, and a blend of warm spices, then roasted until caramelized. The chicken and vegetables are piled onto warm flatbread, slathered with garlic yogurt sauce, and toasted until crispy.

Each bite is a balance of smoky, savory, and cool, creamy flavors. This recipe is designed for busy cooks who want maximum flavor with minimal effort.

Ingredients

Makes 4 wraps · serves 4
  • 2 lb boneless, skinless chicken thighs, cut into chunks

Marinade

  • 1/2 cup Greek yogurt
  • 2 tbsp olive oil
  • 1 tbsp tomato paste
  • 3 cloves garlic, minced
  • 2 tbsp lemon juice
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 tsp salt

For Roasting

  • 2 bell peppers, sliced
  • 1 red onion, cut into chunks

For Wrapping

  • 4 large flatbreads or wraps

For Serving

  • 1 cup garlic yogurt sauce
Contains: milk, gluten

Why this recipe works

The yogurt marinade does double duty: it tenderizes the chicken while infusing it with tangy, garlicky flavor. The acidity in the yogurt helps break down the proteins, ensuring the chicken stays moist even after roasting at high heat. The tomato paste adds depth and a subtle sweetness that caramelizes beautifully in the oven.

Ready to start cooking right away??? Jump to Part 2 ? Step-by-Step Method ?

Roasting on a sheet pan at 425°F allows the chicken and vegetables to develop charred edges and concentrated flavor without constant stirring.

The high heat mimics the effect of a grill, giving you that smoky kebab taste indoors. Toasting the assembled wraps in a skillet adds a final layer of crispness, creating a satisfying contrast to the tender filling.

Notes and substitutions

Boneless, skinless chicken thighs are ideal for this recipe because they stay juicy and forgiving. If using chicken breasts, reduce the roasting time by about 5 minutes and check for doneness early. The marinade also works well with lamb or beef, but adjust cooking times accordingly.

A good garlic yogurt sauce is essential. Use a thick Greek yogurt and mix in minced garlic, lemon juice, and salt. If you prefer a lighter sauce, add a splash of water or olive oil.

Store-bought flatbreads work well, but homemade naan or pita would be even better. For a gluten-free option, use large corn or gluten-free tortillas.

  • Greek yogurt: Plain whole-milk yogurt or labneh (thicker yogurt) works well; for dairy-free, use a plain non-dairy yogurt.
  • Chicken thighs: Boneless, skinless chicken breasts can be used, but reduce roasting time by 5 minutes and check for doneness earlier.
  • Smoked paprika: Regular paprika plus a pinch of liquid smoke, or omit for a milder flavor.
  • Flatbreads: Pita, lavash, or flour tortillas all work as wraps.

Equipment

  • Sheet pan
  • Mixing bowl
  • Aluminum foil (optional)
  • Large skillet
  • Tongs
  • Chef's knife
  • Cutting board

Coming up in Part 2: the method

  1. Marinate and Prep · 2 stepsMarinate the chicken · Preheat the oven and prep the sheet pan
  2. Roast to Caramelization · 2 stepsAdd the vegetables and roast · Rest the chicken
  3. Wrap and Crisp · 4 stepsWarm the flatbreads · Assemble the wraps · Toast the wraps · Serve with extra sauce

Up next · Part 2 of 3

8 steps · 20 min of cooking · what to look for at each stage

Step-by-step instructions (Part 2)