Sheet Pan Kebab Wraps

Preheat your oven to 400°F (200°C).

In a large bowl, combine the ground meat, finely chopped red bell pepper, green chili pepper, onion, minced garlic, and 1 cup of chopped parsley.

Season the mixture with paprika, salt, and pepper. Mix everything together thoroughly with your hands until well combined.

Line a large baking sheet with parchment paper. Spread the meat mixture evenly across the sheet, pressing it down into a thin, flat rectangle.

Use a bench scraper or knife to score the meat into long, individual kebab-sized strips. Place the sliced red bell pepper for roasting on the same baking sheet.

Bake for 20-25 minutes, or until the kebab is cooked through and nicely browned on top.

While the kebab is baking, prepare the salad by combining the thinly sliced red onion, chopped tomatoes, and 1/2 cup of parsley in a bowl.

To assemble, place a warm tortilla on a plate. Add a strip of the cooked kebab and some of the roasted peppers.

Top with the fresh onion and tomato salad and a generous dollop of Greek yogurt. Fold and serve immediately.