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5 from 4 votes

Chicken Kefta Wraps

Chicken Kefta Wraps are a great recipe to feed a crowd. The chicken mixture is made with ground chicken, zucchini, tons of herbs and a little tahini to give it some extra pizzaz. Then that gets wrapped up on a piece of Naan with some Fattoush Salad and a sumac vinaigrette for good measure. It’s perfection if you ask me.
Prep Time30 mins
Cook Time16 mins
Total Time46 mins
Course: Dinner, Lunch
Cuisine: Mediterranean, Middle Eastern
Servings: 4 -6 servings
Author: Gaby


  • Garlic Stonefire Naan Bread
  • 1 recipe Tzatziki
  • 1-2 Avocados sliced

For the Kefta

  • 1 medium zucchini
  • 1 pound ground chicken white or dark meat
  • 1/3 cup sliced scallions
  • 1/3 cup chopped mint
  • 3 tablespoons chopped cilantro
  • 3 garlic cloves finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 ½ teaspoon salt
  • 2 tablespoons tahini
  • 12 small wooden skewers soaked in water for 20 minutes

For the Salad

  • 2 heads baby lettuce or butter lettuce
  • 4 green onions thinly sliced
  • 1 cup cherry tomatoes halved
  • 4 Persian cucumbers sliced
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh parsley

For the Sumac Dressing

  • 4 teaspoons ground sumac soaked in 4 teaspoons warm water for 15 minutes
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons pomegranate molasses
  • 2 small garlic cloves minced
  • 2 teaspoons red wine vinegar
  • 3/4 cup extra-virgin olive oil
  • Kosher salt to taste


For the Kefta

  • Grate zucchini, combine with ½ teaspoon salt and let sit 5 minutes. Squeeze out as much liquid as possible. Mix together zucchini and remaining ingredients in a large bowl. Divide the mixture into 12 pieces, then with damp hands, shape around 12 soaked skewers.
  • Heat a grill or grill pan to medium high, brush the kebabs with a bit of oil, then grill for 8-10 minutes on each side, or until cooked through.

For the Salad

  • In a large bowl toss together the lettuce, green onions, tomatoes, cucumber, mint, and parsley.

For the Dressing

  • In another smaller bowl, water with soaked sumac, lemon juice, pomegranate molasses, garlic, red wine vinegar and olive oil. Whisk to combine and season with salt as needed.
  • Combine the dressing with the salad and gently combine until lightly dressed. Place spoonfuls of salad on toasted Stonefire Naan and top with chicken kebabs and drizzle with dressing. Wrap and serve.