Preheat oven to 400°F (205°C). Slice the tops off two garlic heads, drizzle with olive oil and salt, wrap in foil, and roast for 45–60 minutes until golden and soft. While the garlic roasts, prep the kefta.
Grate the Yellow Onion (or 2 medium, grated and squeezed dry), squeeze out all liquid with paper towel or cheesecloth. (This prevents watery kefta.)
In a large bowl, combine Ground Chicken, Tomato Paste, minced garlic, Smoked Paprika, Cumin, Garlic Powder, Pepper (Black), Parsley (fresh, chopped), Cilantro (fresh, chopped, optional), and the grated onion. Mix with your hands for 2–3 minutes until sticky and well combined.
Spread onto the sheet pan in a 1/2-inch (1.25 cm) thick rectangle. With a knife, score into 1-inch strips (2.5 cm). Drizzle evenly with 4 tbsp olive oil.
Bake for 12–15 minutes, then broil 2–5 minutes until golden and slightly crisp on top.
While baking, toss Cherry Tomatoes (quartered), thinly sliced Red Onion (thinly sliced), Parsley (fresh, chopped), Salt, Pepper (Black), Sumac, and Lemon Juice in a bowl.
Squeeze Roasted Garlic Cloves into a bowl, mash, then mix with Mayonnaise, Greek Yogurt, Lemon Juice, Paprika, and Pepper (Black) until smooth.
On lavash or pita, slather sauce, add 1–2 strips of chicken kefta, top with salad. Roll tight. For extra magic, crisp the wrap in a lightly oiled skillet for 1–2 mins per side.
