Sheet Pan Chicken Kebab Wraps with Garlic Yogurt Sauce Step-by-step instructions

Before you start

Before you start, remove the chicken from the refrigerator and let it sit at room temperature for up to 30 minutes. Pat the chicken dry with paper towels if needed.

Prepare the marinade by measuring all the spices and wet ingredients. Line a sheet pan with aluminum foil for easy cleanup. Have your flatbreads and garlic yogurt sauce ready at the end. Preheat the oven to 425°F (220°C).

Instructions

Marinate and Prep

1. 1Marinate the chicken
   In a large bowl, combine the Greek yogurt, olive oil, tomato paste, minced garlic, lemon juice, ground cumin, ground coriander, smoked paprika, and salt. Whisk until smooth. Add the cubed chicken thighs and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 24 hours.
   Look for The chicken is fully coated in a thick, glossy marinade.
   Tip For deeper flavor, marinate overnight. If short on time, 15 minutes still adds flavor.
2. 2Preheat the oven and prep the sheet pan
   Preheat the oven to 425°F (220°C). Line a sheet pan with aluminum foil for easy cleanup. Spread the marinated chicken in a single layer on the prepared pan, leaving space between pieces for even browning.
   Look for The pan is lined and the chicken is spread out, not overcrowded.
   Tip Avoid overcrowding to get charred edges instead of steaming.

The chicken should be fully coated in the thick, glossy marinade. The oven is preheated, and the sheet pan is lined. The vegetables are sliced and ready. This phase sets the foundation for the flavor.

Roast to Caramelization

3. 3Add the vegetables and roast
   Scatter the sliced bell peppers and red onion chunks around and over the chicken. Roast for 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) and the vegetables are tender and charred at the edges.
   Look for The chicken is golden and caramelized, and the peppers have charred spots.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the vegetables are browning too fast, tent with foil for the last 5 minutes.
4. 4Rest the chicken
   Remove the sheet pan from the oven and let the chicken and vegetables rest for 5 minutes. This helps the juices redistribute so the meat stays moist.
   Look for The pan is slightly cooler and the juices have settled.
   Tip Resting also makes the chicken easier to handle when wrapping.

The chicken is cooked through, with golden-brown edges and charred spots. The peppers are tender and slightly blistered. The aroma is smoky and savory. The internal temperature reads 165°F (74°C).

Wrap and Crisp

5. 5Warm the flatbreads
   Warm the flatbreads in a dry skillet over medium heat for about 30 seconds per side, or until pliable and lightly toasted. Keep them covered with a clean towel to stay warm.
   Look for The flatbreads are soft and pliable, not brittle.
   Tip Warming makes them easier to roll without cracking.
6. 6Assemble the wraps
   Lay a warm flatbread on a work surface. Spread a generous spoonful of garlic yogurt sauce across the center. Pile a portion of the roasted chicken and vegetables on top. Fold in the sides and roll tightly to enclose the filling.
   Look for The filling is neatly enclosed in a tight roll.
   Tip Don't overstuff — leave room to seal the wrap.
7. 7Toast the wraps
   Heat a large skillet over medium-high heat. Place the wraps seam-side down in the skillet and toast for 2-3 minutes per side, until golden brown and crispy. Use a spatula to press gently for even browning.
   Look for The wraps are golden brown with crispy spots on both sides.
   Tip Work in batches if needed to avoid crowding the pan.
8. 8Serve with extra sauce
   Cut each wrap in half on a slight diagonal and serve immediately with extra garlic yogurt sauce on the side for dipping.
   Look for The wraps are cut to show the juicy filling and charred vegetables.
   Tip Serve warm for the best texture and flavor.

The flatbreads are warm and pliable. Each wrap is tightly rolled and toasted until golden and crispy. The garlic yogurt sauce is ready for dipping. The wraps are cut in half, showing the juicy filling.

Common mistakes

Avoid overcrowding the sheet pan, which steams the chicken instead of roasting it. Use a large pan or roast in batches. Don't skip the resting time after roasting — it keeps the chicken juicy.

When rolling the wraps, don't overfill them, or they will tear. Finally, don't skip toasting the wraps in the skillet; that's what gives them the irresistible crispy exterior.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. The vegetables should be tender and charred at the edges.

The wraps are done when they are golden brown and crispy on both sides.

If you don't have a thermometer, cut into the thickest piece of chicken — the juices should run clear, and there should be no pink in the center.

• Poultry: 165°F (74°C) in the thickest part