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

Before you start

Before starting, cut the chicken into cubes and slice the peppers and onion. Mince the garlic and measure out the spices.

If using a store-bought garlic yogurt sauce, have it ready; if making from scratch, whisk together yogurt, garlic, lemon, and salt in a small bowl. Line a sheet pan with foil or parchment for easy cleanup. Preheat the oven to 425°F (220°C) while the chicken marinates.

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, kosher salt, and black pepper. Whisk until smooth. Add the cubed chicken thighs and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to overnight.
   Look for The chicken is fully coated in a thick, spiced yogurt marinade.
   Tip For deeper flavor, let the chicken marinate overnight in the refrigerator.
2. 2Preheat the Oven
   Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper or aluminum foil for easy cleanup.
   Look for The oven reaches temperature while the chicken marinates.
   Tip A hot oven ensures the chicken browns and chars without drying out.

The chicken is fully coated in a thick, spiced yogurt mixture that clings to each cube. The marinade smells fragrant with cumin, coriander, and smoked paprika. The peppers and onion are sliced and ready. The oven is preheating, and the sheet pan is lined. This phase sets the foundation for the flavor.

Roast to Charred Perfection

3. 3Arrange on Sheet Pan
   Spread the marinated chicken cubes evenly on the prepared sheet pan. Scatter the sliced bell peppers and red onion around the chicken, tossing them lightly with a little olive oil and a pinch of salt.
   Look for The pan is full but not overcrowded, allowing air to circulate.
   Tip Keep the chicken in a single layer for even browning.
4. 4Roast Until Charred
   Roast for 20 to 25 minutes, until the chicken is cooked through and the edges are charred, and the peppers and onions are tender. If you prefer extra char, switch the oven to broil for the last 2 to 3 minutes, watching closely.
   Look for The chicken is deeply browned in spots, and the peppers have softened and charred at the edges.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use an instant-read thermometer to check the chicken reaches 165°F (74°C) in the thickest piece.

The sheet pan comes out of the oven with the chicken browned and sizzling, the edges charred in places. The peppers are soft and slightly blistered, and the onions have turned translucent and sweet.

The kitchen smells intensely smoky and savory. The chicken reaches 165°F (74°C) when checked with a thermometer.

Assemble and Toast

5. 5Warm the Flatbreads
   Warm the flatbreads in a dry skillet over medium-high heat for about 30 seconds per side, or wrap them in foil and heat in the oven for 5 minutes. Keep them covered with a clean towel to stay pliable.
   Look for The flatbreads are soft, pliable, and lightly toasted in spots.
   Tip Warming makes them easier to roll without cracking.
6. 6Assemble the Wraps
   Spread a generous spoonful of garlic yogurt sauce down the center of each warm flatbread. Pile the roasted chicken, peppers, and onions on top. Roll the flatbread tightly around the filling, tucking in the sides as you go.
   Look for The wraps are snug and full, with sauce peeking out at the ends.
   Tip Don't overfill, or the wraps will burst when toasting.
7. 7Toast the Wraps
   Heat a large skillet or griddle over medium-high heat. Place the wraps seam-side down in the dry skillet and toast for 2 to 3 minutes per side, until golden brown and crispy all over. Press gently with a spatula to ensure even browning.
   Look for The wraps are golden and crisp, with a satisfying crackle when pressed.
   Tip Work in batches if needed; don't crowd the pan.
8. 8Serve with Extra Sauce
   Slice the toasted wraps in half on a cutting board. Serve immediately with extra garlic yogurt sauce on the side for dunking.
   Look for The cut halves show juicy, steaming filling and a crisp exterior.
   Tip A final drizzle of sauce over the top adds extra creaminess.

The flatbreads are warm and pliable. The wraps are rolled snugly, with garlic sauce beginning to peek out at the ends. As they toast, the exterior turns golden and crisp, and you can hear a faint sizzle. When cut in half, the filling steams, and the sauce is creamy and cool against the warm, crunchy wrap.

Common mistakes

Avoid overcrowding the sheet pan. If the chicken pieces are too close together, they will steam instead of brown, and you'll miss out on the charred, smoky flavor. Also, do not skip the marinating time—even 30 minutes makes a difference.

When toasting the wraps, use medium-high heat and don't walk away; they can go from golden to burnt quickly. Finally, resist overfilling the wraps, as they will be difficult to roll and may split.

How to tell it’s done

The chicken is done when an instant-read thermometer inserted into the thickest piece registers 165°F (74°C), and the juices run clear. The edges should be browned and slightly charred, and the peppers should be tender with softened, caramelized spots.

The wraps are done when they are golden brown and crisp on both sides, and the filling is hot throughout. If the chicken needs more time, return the pan to the oven for a few more minutes.

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