Chicken Kefta

Preheat your oven to 400°F (200°C).

In a large bowl, combine ground chicken, cumin, smoked paprika, garlic powder, turmeric, salt, pepper, minced fresh garlic, tomato paste, grated onion, and chopped parsley.

Mix thoroughly until all ingredients are well incorporated.

Spread the chicken mixture evenly into a rectangular baking dish.

Using a knife or spatula, score the mixture into long, log-shaped portions.

Drizzle olive oil over the top of the chicken kefta.

To prepare the roasted garlic, slice the tops off two heads of garlic. Place them on a piece of aluminum foil, drizzle with olive oil, and wrap tightly into a packet.

Place the foil-wrapped garlic in the baking dish alongside the chicken. Bake for 20-25 minutes, or until the chicken is cooked through and golden brown.

While the kefta is baking, prepare the salad. In a separate bowl, combine the sliced red onion, halved cherry tomatoes, and chopped fresh parsley. Toss to combine.

To make the sauce, add mayonnaise to a small bowl. Squeeze the roasted garlic cloves out of their skins and into the bowl. Add soy sauce and a pinch of black pepper.

Whisk the sauce until smooth and creamy.

To assemble, spread a generous amount of the roasted garlic sauce onto a piece of flatbread. Top with a few pieces of the baked chicken kefta and a spoonful of the tomato-onion salad.

Roll up the wrap and enjoy immediately.