Easy Mediterranean Chicken Kofta Wrap

Two hands hold a halved sandwich with a crispy tortilla shell, filled with scrambled eggs, chicken, and herbs. The filling is visible and neatly packed, with a blurry background of a table setting.

Easy Mediterranean Chicken Kofta Wrap

This Chicken Kofta Wrap is Mediterranean inspired. It's full of flavor from the onion salad and creamy yogurt sauce. You're going to love this recipe for an easy lunch or dinner!

Course Main Course

Cuisine Mediterranean/Middle Eastern Inspired

Keyword chicken, kofta

Prep Time 20

Cook Time 20

Total Time 40

Servings -7 people

Calories 663kcal

Author Maria Koutsogiannis

Ingredients

For the sumac onion salad

1 large red onion thinly sliced (use a mandolin if you have one)
2 tsp sumac
1/2 tsp kosher salt
2 tsp harissa paste
2 tbsp fresh lemon juice
2 tbsp fresh chopped parsley
2 tbsp extra virgin olive oil
398 ml (14-15oz) can cannellini beans, drained and rinsed

For the spicy yogurt sauce

1 cup plain Greek yogurt
1 tbsp lemon juice
1 tbsp extra virgin olive oil
4 tsp harrissa paste
1/2 tsp kosher salt
1/4 tsp ground pepper
1 garlic clove, pressed

For the chicken kofta

900 g (2 lbs) ground chicken
2 small grated onion, squeeze out excess liquid
2 kosher salt
1 tsp ground peper
1 tsp garlic powder
2 tsp onion powder
1 tsp ground turmeric
1/2 tsp chili flakes
4 tbsp extra virgin olive oil
1/2 cup fresh chopped mint
1 cup crumbled feta cheese
4 large garlic cloves, pressed

For serving

6-7 thin pitas

Instructions

Make the sumac onion salad

To a bowl add all of the onion salad ingredients. Toss to combine and set aside.

Make the spicy yogurt sauce

In a medium bowl whisk together the yogurt, lemon juice, olive oil, harissa paste, salt, pepper and garlic. Set aside.

Make the chicken kofta

Preheat the oven to 425F.
Set aside a medium sized baking sheet lined with parchment paper.
Make the chicken mixture by combining the ground chicken, grated onion (with the liquid squeezed out), salt, pepper, garlic powder, onion powder, ground turmeric, chili flakes, olive oil, chopped mint, crumbled feta cheese and pressed garlic. Mix together until fully combined.
Add the ground chicken mixture to the parchment lined baking sheet. Form the ground chicken into a square (about 11x11 inches) and flatten it with your hands. Use a knife to slice the square in half lengthwise. Then, slice each row into 7 kabobs for a total of 14 kabobs.
Bake for 15-18 minutes or until the chicken is cooked through to 165F. Broil for 2-3 minutes on the low rack to get a bit of a char on the chicken if desired.
Assemble into wraps or a sharing platter:
For a wrap - to the pita add the sumac onion salad followed by the desired amount of kabobs (we like to use 2 per wrap) and drizzle with the yogurt sauce. Wrap and enjoy!
For a platter - the kabobs in one section, the yogurt in a bowl, pita that's been grilled or warmed in a pan with a bit of olive oil and the sumac onions salad. Share and enjoy!

Notes

A good substitute for harissa is sriracha or sambal oelek
If you prefer a less spicy sauce for these kofta, our Greek Tzatziki Sauce would be the perfect pairing

Nutrition