Chicken kebab lettuce wraps are seasoned ground chicken kebabs baked until golden and served in crisp iceberg lettuce with fresh vegetables, garlic spread, and tzatziki sauce—a high-protein, low-carb Mediterranean meal ready in under 30 minutes.
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Preheat your oven to 400°F (200°C).
In a large bowl, combine the ground chicken with paprika, cumin, turmeric, salt, and pepper.
Add the chopped parsley, diced onion, tomato paste, grated garlic, and 1 tablespoon of olive oil to the bowl. Mix everything together until well combined.
Lightly oil a baking sheet. Transfer the chicken mixture to the sheet and form it into long, kebab-style logs.
Drizzle the remaining tablespoon of olive oil over the kebabs.
Bake for about 30 minutes, or until the chicken is cooked through and lightly browned.
While the kebabs are baking, prepare the lettuce wrap. Carefully peel large leaves from the head of iceberg lettuce and lay them on a sheet of parchment paper, overlapping them to create a large wrap base.
To assemble, spread the garlic sauce evenly over the lettuce leaves.
Place two cooked chicken kebabs in the center.
Top with sliced red onion, halved cherry tomatoes, and chopped cucumber.
Add a generous amount of tzatziki sauce, drizzle with a little more olive oil, and season with a pinch of salt and pepper.
Using the parchment paper to help, tightly roll the lettuce wrap like a burrito.
Cut the wrap in half and serve immediately.
Store cooled kebabs in an airtight container in the refrigerator for up to 3 days; reheat gently at 325°F for 5–8 minutes or serve cold.
Yes. Mix the ground chicken with spices, herbs, onion, garlic, and tomato paste up to 24 hours ahead, then shape and bake when ready.
Wet your hands slightly and mold the mixture into 2–3 inch oblong or cylindrical shapes for even baking and faster cooking.
Bake until the internal temperature reaches 165°F (74°C) using a meat thermometer, or until no pink remains inside—about 12–15 minutes at 400°F.
Yes. Ground turkey works as a leaner swap; ground lamb adds authentic kebab flavor but with higher fat content.
Use crisp iceberg lettuce leaves, pat them dry before filling, and place the garlic spread or tzatziki on the lettuce first to create a seal.
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