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

Tips for success

For the crispiest wraps, toast them in a dry cast-iron skillet over medium-high heat. Press down gently with a spatula to ensure even browning.

If you're making a large batch, keep the finished wraps warm on a baking sheet in a 200°F (90°C) oven while you toast the rest. This keeps them crisp without drying out.

To make the garlic yogurt sauce extra creamy, whisk it well before using. If you like a stronger garlic kick, add an extra minced clove.

For a touch of brightness, stir in a little chopped fresh mint or dill. The sauce can be made a day ahead and stored in the fridge—just give it a stir before serving.

Variations

• Spicy Harissa: Add 2 tablespoons of harissa paste to the marinade for a fiery kick. Reduce the smoked paprika to 1/2 teaspoon and add a pinch of cayenne. Serve with a cooling cucumber-yogurt sauce instead of plain garlic sauce.
• Chicken Shawarma: Swap the smoked paprika for shawarma spice blend and add a pinch of turmeric. Use chicken thighs sliced thin rather than cubed. Toast the wraps with a little butter for extra richness.
• Vegetarian: Replace chicken with 2 cups of chickpeas and 1 cubed eggplant. Toss with the marinade (omit the chicken) and roast at 425°F (220°C) for 25–30 minutes, until tender and charred.
• Grilled Version: Thread the marinated chicken onto skewers and grill over medium-high heat for 10–12 minutes, turning occasionally, until cooked through. Grill the peppers and onions in a grill basket. Assemble as directed.

Storage and make-ahead

Fridge

Store leftover wraps in the fridge for up to 3 days. Keep the garlic sauce separate to prevent sogginess.

Freezer

Assembled, untoasted wraps can be frozen for up to 2 months. Wrap tightly in foil, then thaw in the fridge overnight and toast before serving.

Reheat

Reheat refrigerated wraps in a dry skillet over medium heat for 2–3 minutes per side, or in a 350°F (175°C) oven for 10 minutes. Do not microwave.

Store leftover wraps in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a dry skillet over medium heat for 2–3 minutes per side, or until heated through and crisp again. Avoid microwaving, as it makes the flatbread soggy.

The chicken can be marinated up to 8 hours ahead, making this a great option for meal prep. You can also roast the chicken and vegetables a day in advance and assemble the wraps just before serving. Warm the filling in a skillet, then roll and toast as directed.

Serving ideas

Serve the wraps whole or sliced in half on a diagonal, with a bowl of extra garlic yogurt sauce for dunking.

A side of pickled cucumbers, olives, or a simple green salad with lemon vinaigrette would round out the meal nicely. For a touch of freshness, scatter chopped parsley or cilantro over the filling before rolling.

These wraps are satisfying on their own, but they also pair well with a bowl of lentil soup or a plate of hummus and warm pita.

If you want to add heat, offer a bottle of hot sauce or a sprinkle of crushed red pepper at the table. For a lighter option, serve the filling over a bed of greens instead of wrapping it.

Frequently asked questions

Recipe card

Smoky Sheet Pan Chicken Kebab Wraps with Garlic Yogurt Sauce

Prep 20 minCook 35 minTotal 55 minServes 6

Ingredients

• 2 lb boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/2 cup plain Greek yogurt
• 3 tbsp olive oil, divided
• 2 tbsp tomato paste
• 4 cloves garlic, minced
• 2 tbsp fresh lemon juice
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 bell peppers, sliced into strips
• 1 red onion, thinly sliced
• 6 large flatbreads or tortillas
• 1 cup garlic yogurt sauce (store-bought or homemade)

Instructions

1. In a large bowl, combine the Greek yogurt, 2 tablespoons olive oil, tomato paste, garlic, lemon juice, cumin, coriander, smoked paprika, salt, and pepper. Whisk until smooth. Add the cubed chicken thighs and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 8 hours.
2. Preheat the oven to 425°F (220°C). While it heats, toss the bell pepper strips and red onion slices with the remaining 1 tablespoon olive oil and a pinch of salt on the sheet pan.
3. Spread the marinated chicken cubes over the vegetables on the sheet pan. Roast for 20 minutes, then stir and continue roasting for 10–15 minutes more, until the chicken is cooked through and the vegetables are charred at the edges.
4. Insert an instant-read thermometer into the thickest piece of chicken. The internal temperature must read 165°F (74°C). If not, return the pan to the oven for a few more minutes.
5. Warm the flatbreads in a dry skillet over medium heat for 30 seconds per side, or wrap them in foil and heat in the oven for 5 minutes. Keep them covered to stay pliable.
6. Lay a warm flatbread on a work surface. Spread a generous spoonful of garlic yogurt sauce down the center. Top with a portion of the roasted chicken and vegetables. Roll tightly, tucking in the ends like a burrito.
7. Heat a large skillet or griddle over medium-high heat. Place the wraps seam-side down and cook for 2–3 minutes per side, until golden brown and crispy. Press gently with a spatula for even browning.
8. Slice each wrap in half on a diagonal. Serve immediately with extra garlic yogurt sauce for dunking.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

32 g

Carbohydrates

40 g

Fat

22 g

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