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

Tips for success

For the best char, don't move the chicken around on the sheet pan. Let it roast undisturbed for the first 15 minutes, then flip only if needed.

This allows a deep, caramelized crust to form. If you have time, marinate the chicken overnight—the flavor will penetrate more deeply and the yogurt will make the meat exceptionally tender.

To keep the wraps crisp, assemble them just before serving. If you need to make them ahead, toast them and keep them warm in a low oven (200°F/95°C) for up to 30 minutes.

For a spicier kick, add a pinch of cayenne or red pepper flakes to the marinade. Serve with extra garlic sauce on the side for dunking—it's the best part.

Variations

• Spicy Harissa: Add 1 to 2 tablespoons of harissa paste to the marinade for a smoky, spicy kick. Reduce the smoked paprika slightly to balance the heat. Serve with a cooling cucumber yogurt sauce.
• Lemon Herb: Add 2 tablespoons of chopped fresh parsley and 1 teaspoon of dried oregano to the marinade. Use lemon zest instead of lemon juice for a brighter, herbaceous flavor.
• Vegetarian: Replace the chicken with 1 1/2 pounds of extra-firm tofu, cubed and pressed. Marinate for 30 minutes, then roast at 425°F (220°C) for 20 to 25 minutes, until golden and crisp.
• Grilled Version: Thread the marinated chicken and vegetables onto skewers and grill over medium-high heat, turning occasionally, until cooked through and charred. Serve in warm flatbreads with the same garlic sauce.

Storage and make-ahead

Fridge

Store leftover filling and sauce in separate airtight containers in the refrigerator for up to 4 days. Reheat the filling before serving.

Freezer

The cooked filling can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat in a skillet or microwave.

Reheat

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

Leftover filling and sauce can be stored separately in airtight containers in the refrigerator for up to 4 days. To reheat, warm the filling in a skillet or microwave, and toast fresh flatbreads. Assembled wraps can be refrigerated for up to 2 days, but they may lose their crispness.

The chicken can be marinated up to 24 hours in advance. The garlic yogurt sauce can be made up to 3 days ahead and stored in the refrigerator. Slice the peppers and onion a day ahead to save time. On the day of serving, simply roast, assemble, and toast.

Serving ideas

Serve the wraps whole or cut in half on a platter, with a bowl of extra garlic yogurt sauce for dunking. A side of pickled vegetables, a simple cucumber salad, or crispy fries would round out the meal.

These wraps are also great for a casual dinner party—set up a filling bar and let guests assemble their own.

For a lighter meal, serve the roasted chicken and peppers over a bed of greens with extra sauce as a dressing. The wraps can also be sliced into pinwheels for appetizers or lunchboxes.

However you serve them, the combination of smoky chicken, charred peppers, and creamy garlic sauce is sure to satisfy.

Frequently asked questions

Recipe card

Sheet Pan Chicken Kebab Wraps with Garlic Sauce

Prep 20 minCook 30 minTotal 50 minServes 4

Ingredients

• 2 lb boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/2 cup Greek yogurt
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 4 cloves garlic, minced
• 2 tbsp lemon juice
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 bell peppers, sliced into strips
• 1 red onion, sliced into half-moons
• 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, 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.
2. Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper or aluminum foil for easy cleanup.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Slice the toasted wraps in half on a cutting board. Serve immediately with extra garlic yogurt sauce on the side for dunking.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

45 g

Carbohydrates

55 g

Fat

24 g

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