A healthy alternative that tastes better than takeout!
Ingredients
- 1lb ground chicken
- 1 bunch fresh cilantro, chopped
- 1 bunch fresh dill, chopped
- 1 bunch fresh parsley, chopped
- 1 medium yellow onion, grated
- 1/2 pint cherry tomatoes
- 1 cup plain greek yogurt
- 2-3 garlic cloves, minced
- 1 lemon, juiced
- 1 red chilli, chopped
- 1/4 red onion, thinly sliced
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tsp cardamom
- 1 tsp all spice
- 1 tsp cinnamon
- 4 large tortilla or pita wraps
- Baked French fries as a side (optional)
Directions
- Heat oven to 400F
- In a bowl, combine ground chicken, the grated onion, half of all the herbs – parsley, cilantro, dill – and all the spices. Mix until well combined
- On an oiled sheet pan, mold the ground chicken mixture into a square about an inch and a half thick. Cut the square vertically into 8 even logs and separate them slightly to allow browning on all sides.
- Place the cherry tomatoes on the other half of the sheet pan with a pinch of salt and olive oil. Roast together for about 25-30 minutes, or until the chicken is cooked through and brown.
- While the chicken is cooking, combine the Greek yogurt, minced garlic, salt, and half the lemon juice in a bowl. Set aside.
- Combine the other half of the chopped fresh herbs in a bowl with the chilli, remaining lemon juice, a splash of olive oil (about 1 tbsp) and a pinch of salt and pepper.
- When the chicken and tomatoes are done, add the roasted tomatoes to the herb and chilli salad.
- Smear a good dollop of garlic yogurt onto your tortilla, nestling two chicken keftas on top. Place the herb and roasted tomato salad overtop the chicken, wrap it all together, and enjoy! Pairs well with some crispy French fries!