Description
Soft crepes filled with juicy shawarma-spiced chicken, fresh vegetables, and a creamy garlic sauce, rolled into a flavorful handheld wrap.
Ingredients
- 2 cups boneless chicken breast, thinly sliced
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup all-purpose flour
- 2 eggs
- 1 1/2 cups milk
- 1 tbsp melted butter
- 1/2 cup plain yogurt
- 1 clove garlic, minced
- 1 tbsp lemon juice
- Sliced lettuce, tomatoes, and cucumbers for filling
Instructions
- In a bowl, marinate chicken with olive oil, paprika, cumin, coriander, turmeric, garlic powder, salt, and pepper for at least 15 minutes.
- Heat a skillet over medium-high heat and cook chicken until golden and fully cooked; set aside.
- In another bowl, whisk flour, eggs, milk, and melted butter until smooth to make crepe batter.
- Heat a nonstick pan and pour a thin layer of batter, swirling to coat evenly.
- Cook crepe for 1–2 minutes per side until lightly golden; repeat with remaining batter.
- Mix yogurt, minced garlic, lemon juice, and a pinch of salt to make garlic sauce.
- Place cooked chicken, vegetables, and garlic sauce onto each crepe.
- Roll tightly and serve warm.
Notes
- Crepes can be made ahead and refrigerated.
- Add pickles or fries for a street-style shawarma twist.
- Serve with extra garlic sauce or hot sauce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Middle Eastern-Inspired