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

Before you start

Before starting, cut the chicken thighs into even cubes, about 1-inch pieces. Thinly slice the bell peppers and red onion. Mince the garlic and juice the lemon. Measure out the yogurt, olive oil, tomato paste, and spices.

If using store-bought flatbreads, warm them in the oven or microwave just before assembling. Have the garlic yogurt sauce ready—either store-bought or homemade. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment or foil for easy cleanup.

Instructions

Marinate and Roast

1. 1Marinate the Chicken
   In a large bowl, combine the Greek yogurt, olive oil, tomato paste, minced garlic, lemon juice, cumin, coriander, and smoked paprika. Add the cubed chicken thighs and toss until every piece is well coated. Cover and refrigerate for at least 30 minutes, or up to overnight.
   Look for The chicken is fully coated in a thick, fragrant marinade.
   Tip For deeper flavor, let the chicken marinate overnight in the refrigerator.
2. 2Roast the Chicken and Vegetables
   Preheat the oven to 425°F (220°C). Spread the marinated chicken, bell peppers, and red onion in a single layer on a sheet pan. Roast for 20-25 minutes, stirring once halfway, until the chicken is cooked through and the vegetables are charred at the edges.
   Look for The chicken is golden and cooked through; the peppers and onions are softened and charred.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip For extra char, broil for the last 2 minutes, watching closely.

The marinade should be thick and fragrant, coating every piece of chicken. After roasting, the chicken is golden and cooked through, the peppers and onions softened and charred at the edges.

The kitchen smells smoky and spicy. Stir once halfway to ensure even cooking.

Assemble the Wraps

3. 3Assemble the Wraps
   Warm the flatbreads. Spread a generous amount of garlic yogurt sauce over each flatbread. Pile the roasted chicken and vegetables in the center, then roll tightly, tucking in the ends like a burrito.
   Look for The wraps are snugly rolled with the filling centered.
   Tip Don't overfill; leave room to fold the ends neatly.

The flatbreads are warm and pliable. The garlic yogurt sauce is spread evenly, and the chicken and vegetables are piled in the center. The wraps are rolled tightly, with the ends tucked in to hold the filling. They look neat and ready for the skillet.

Toast and Serve

4. 4Toast the Wraps
   Heat a dry skillet over medium heat. Place the wraps seam-side down and toast for 2-3 minutes per side, until golden and crispy on the outside and heated through.
   Look for The wraps are golden brown and crisp to the touch.
   Tip Press gently with a spatula for even browning.
5. 5Serve with Extra Sauce
   Cut each wrap in half and serve immediately with extra garlic yogurt sauce on the side for dunking.
   Look for The wraps are sliced and ready to serve with a bowl of sauce.
   Tip Serve the sauce at room temperature for the best flavor.

The wraps are golden brown and crisp on both sides, with a satisfying crunch when pressed. The filling is hot and steamy. Cut in half, the cross-section shows juicy chicken, charred peppers, and creamy sauce. Serve immediately with extra sauce for dunking.

Common mistakes

One common mistake is overcrowding the sheet pan, which causes the chicken to steam instead of roast, preventing browning and char. Another is skipping the marinade time—even 30 minutes makes a difference, but overnight is best.

Overfilling the wraps makes them difficult to roll and can cause them to burst during toasting. Finally, don't skip toasting the wraps; it's what gives them that crispy, golden exterior that makes these so irresistible.

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 juices should run clear, and the chicken should feel firm to the touch.

The vegetables should be softened and charred at the edges. When toasting the wraps, they are done when golden brown and crisp on both sides, and the filling is hot throughout. Cut one open to check that the center is steaming.

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