Wrap garlic bulb in foil with olive oil and salt. Roast at 425°F for 10–15 min.

Grate onions, squeeze out all the liquid. Mix with herbs, spices, and meat for 2–3 min until sticky.

Spread onto the sheet pan, separate into strips with a spatula, drizzle with oil. Roast alongside the garlic 18–20 min, then broil 4–6 min for char.

While the kebabs rest, squeeze roasted garlic into a blender with all chutney mayo ingredients. Blend until smooth.

Dip flatbread in pan drippings, layer with kebabs and toppings, drizzle with mayo. Roll tight, place seam side down in a lightly oiled pan, toast until crispy.