Ingredients

• 50 g red bell pepper (finely diced)
• 50 g green bell pepper (finely diced)
• 15 g fresh parsley (finely chopped)
• 100 g yellow onion ((1 onion) finely diced)
• 4 garlic cloves (finely chopped)
• 6 g salt (1 tsp)
• 5 g ground cumin (2 tsps)
• 5 g paprika (2 tsps)
• 1 g chili flakes (1/2 tsp)
• 3 g cayenne pepper (1 tsp)
• 2 g black pepper (⅔ tsp)
• lemon juice (from half a lemon)
• 45 ml olive oil
• 750 g ground chicken
• wraps
• vegetables of your choice
• sauce of your choice

Instructions

1. Prepare all the ingredients.

2. Add the red bell pepper, green bell pepper, fresh parsley, yellow onion, and garlic to a food processor. Blend until you have a vegetable mixture.

3. Transfer the vegetable mixture to a large, deep bowl. Add the salt, ground cumin, paprika, chili flakes, cayenne pepper, black pepper, lemon juice, olive oil, and ground chicken. Knead until combined.

4. Line a baking sheet with parchment paper. Spread the chicken mixture evenly over the baking sheet and press it down firmly. Then cut the mixture into straight strips. Use a spoon to press half-moon shapes next to each other.

5. Place the kebab in a preheated oven at 225°C (440°F). Bake for 20–25 minutes. Then switch the oven to the grill setting and grill for 5 minutes, or until the top is nicely golden brown and slightly crispy.

6. Take a wrap and spread with your desired sauce. Fill the wrap with vegetables and pieces of kebab.

7. Fold the wrap until closed.

8. Grill the filled wrap until the wrap is nicely crispy and golden brown.