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

Tips for success

For the most flavorful chicken, let it marinate overnight in the refrigerator. The yogurt and spices penetrate deeply, making the meat exceptionally tender and aromatic.

If you're short on time, even 30 minutes at room temperature (after coming from the fridge) will help, but the longer the better. Always marinate in the refrigerator, never at room temperature, to keep the chicken safe.

When toasting the wraps, use a dry skillet over medium heat. Press down gently with a spatula to ensure even browning. If you're making a large batch, keep the toasted wraps warm in a low oven (200°F) while you finish the rest.

Serve the garlic yogurt sauce at room temperature for the best flavor—it's also great as a dip for extra flatbread.

Variations

• Chicken Shawarma Wraps: Add 1/2 teaspoon of turmeric and 1/4 teaspoon of cardamom to the marinade for a more traditional shawarma flavor. Serve with pickled turnips and a sprinkle of sumac.
• Spicy Harissa Wraps: Stir 2 tablespoons of harissa paste into the marinade for a spicy, smoky kick. Reduce the smoked paprika to 1/2 teaspoon and add a drizzle of honey to balance the heat.
• Vegetarian Wraps: Replace the chicken with 2 cups of cubed halloumi or extra-firm tofu. Marinate and roast as directed, but reduce the cooking time to 15-18 minutes until golden.
• Greek-Style Wraps: Swap the cumin and coriander for dried oregano and thyme. Add sliced cucumber and crumbled feta to the wraps, and use a tzatziki-style sauce instead of garlic yogurt.

Storage and make-ahead

Fridge

Store leftover wraps in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate to avoid sogginess.

Freezer

Assembled wraps can be frozen for up to 2 months. Wrap individually in foil, then place in a freezer bag. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat frozen or refrigerated wraps in a skillet over medium heat for 3-4 minutes per side, or in a 350°F oven for 10-15 minutes, until hot and crispy.

Store leftover wraps in an airtight container in the refrigerator for up to 3 days. To keep them from getting soggy, store the sauce separately if possible.

Reheat in a skillet over medium heat for 2-3 minutes per side, or in the oven at 350°F for 10 minutes, until heated through. Avoid microwaving, as it makes the flatbread chewy.

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.

You can also roast the chicken and vegetables a day ahead, then assemble and toast the wraps just before serving. If making ahead, keep the components separate until ready to serve.

Serving ideas

Serve these wraps warm, cut in half to show off the juicy filling. Place them on a platter with a bowl of extra garlic yogurt sauce for dunking. A side of pickled vegetables or a simple cucumber salad would complement the smoky flavors nicely. For a heartier meal, serve with rice or roasted potatoes.

These wraps are also great for entertaining—set up a wrap bar with the chicken, vegetables, flatbreads, and sauces, and let guests assemble their own. For a lighter option, serve the filling over a salad instead of in flatbread. However you serve them, they're best enjoyed immediately while the flatbread is crispy.

Frequently asked questions

Recipe card

Smoky Sheet Pan Chicken Kebab Wraps with Garlic Yogurt Sauce

Prep 20 minCook 25 minTotal 45 minServes 4

Ingredients

• 2 lb boneless, skinless chicken thighs, cut into cubes
• 1/2 cup Greek yogurt
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 4 cloves garlic, minced
• 2 tbsp lemon juice
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 2 bell peppers, thinly sliced
• 1 red onion, thinly sliced
• 4 warm flatbreads
• 1 cup garlic yogurt sauce

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Cut each wrap in half and 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

45 g

Fat

28 g

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