Sheet Pan Chicken Kebab Wraps with Garlic Yogurt Sauce Tips, FAQ & printable recipe

Tips for success

For the best flavor, marinate the chicken for at least 2 hours, but overnight is even better. If you're short on time, even 30 minutes will add a noticeable layer of taste.

Make sure to use full-fat Greek yogurt for a richer marinade and sauce. The fat helps carry the spices and keeps the chicken moist.

To get extra char on the chicken, place the sheet pan under the broiler for the last 2-3 minutes of roasting. Watch it closely to prevent burning.

When toasting the wraps, use a heavy skillet and press down gently with a spatula to ensure even browning. Serve the wraps immediately so they stay crispy.

Variations

• Spicy Harissa Version: Add 1-2 tablespoons of harissa paste to the marinade for a fiery kick. Reduce the smoked paprika to 1/2 teaspoon. Serve with a cooling cucumber yogurt sauce.
• Vegetarian Option: Replace chicken with 2 cups of cubed halloumi cheese or extra-firm tofu. Marinate and roast as directed, but reduce cooking time to 15 minutes. Use a dairy-free yogurt sauce if needed.
• Grilled Version: Thread the marinated chicken and vegetables onto skewers and grill over medium-high heat for 10-12 minutes, turning occasionally, until charred and cooked through. Serve in warm flatbreads.
• Lamb Kebab Twist: Substitute the chicken with 2 pounds of cubed lamb leg meat. Marinate the same way, but roast for 25 minutes or until lamb reaches 145°F (63°C) for medium-rare. Let rest for 5 minutes before wrapping.

Storage and make-ahead

Fridge

Store leftover chicken and vegetables in an airtight container for up to 3 days. Keep the sauce separate. Reheat before assembling.

Freezer

Freeze the cooked chicken and vegetables in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat the filling in a skillet over medium heat until hot, or microwave in 30-second bursts. Toast the wraps fresh.

Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Keep the garlic yogurt sauce separate.

Reheat the filling in a skillet or microwave until hot, then assemble fresh wraps. The wraps are best enjoyed fresh, but leftovers can be stored wrapped in foil and reheated in a toaster oven.

The marinade can be prepared up to 2 days ahead and stored in the refrigerator. Marinate the chicken in it for up to 24 hours. The garlic yogurt sauce can be made up to 3 days in advance. You can also roast the chicken and vegetables ahead, then assemble and toast the wraps when ready to serve.

Serving ideas

Serve the wraps whole or cut in half on a diagonal to show off the colorful filling. Provide extra garlic yogurt sauce on the side for dipping. A squeeze of fresh lemon juice over the top adds brightness. For a complete meal, serve with a simple cucumber salad or roasted chickpeas.

These wraps are perfect for lunch or dinner, and they're great for meal prep. You can also serve them as a party appetizer by cutting them into smaller pieces.

The combination of smoky chicken, charred vegetables, and creamy sauce is universally loved. Adjust the spice level by adding a pinch of cayenne to the marinade.

Frequently asked questions

Recipe card

Sheet Pan Chicken Kebab Wraps with Garlic Yogurt Sauce

Prep 15 minCook 20 minTotal 35 minServes 4

Ingredients

• 2 lb boneless, skinless chicken thighs, cut into chunks
• 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
• 2 bell peppers, sliced
• 1 red onion, cut into chunks
• 4 large flatbreads or wraps
• 1 cup garlic yogurt sauce

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Cut each wrap in half on a slight diagonal and serve immediately with extra garlic yogurt sauce on the side for dipping.

Contains: milk, gluten

Estimated nutrition per serving

Calories

680

Protein

42 g

Carbohydrates

45 g

Fat

35 g

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