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Chicken Crepes Shawarma Recipe

Chicken Crepes Shawarma Recipe
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★★★★★

4.9 from 24 reviews

This Chicken Crepes Shawarma recipe combines the delicate texture of homemade crepes with flavorful, marinated chicken shawarma filling, fresh veggies, and garlic or tahini sauce. It’s a delightful fusion dish perfect for a quick lunch or dinner, offering a delicious twist on traditional shawarma wrapped in a soft crepe.

Ingredients

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For the Crepes:

  • 1 cup all-purpose flour
  • 2 eggs
  • 1 cup milk
  • 2 tbsp butter (melted)
  • 1 pinch salt
  • 1 tsp oil (for cooking crepes)

For the Chicken Filling:

  • 500g boneless chicken (cut into thin strips)
  • 2 tbsp yogurt
  • 2 tbsp mayonnaise
  • 1 tbsp lemon juice
  • 1 tbsp vinegar
  • 2 tbsp olive oil
  • 2 garlic cloves (minced)
  • 1 tsp paprika
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • ½ tsp black pepper
  • ½ tsp chili flakes (optional)
  • Salt to taste

For Assembly:

  • Lettuce leaves (shredded)
  • Cucumber (thinly sliced)
  • Tomato (thinly sliced)
  • Onion (thinly sliced)
  • Garlic sauce or tahini sauce

Instructions

  1. Make the Crepes: In a bowl, whisk together flour, eggs, milk, melted butter, and salt until the batter is smooth and free of lumps. Heat a nonstick pan over medium heat and lightly grease it with oil. Pour a ladle of batter onto the pan and swirl to coat the surface thinly. Cook for 1–2 minutes until the crepe sets and edges start to lift, then flip and cook for an additional 30 seconds. Repeat with remaining batter and set aside the cooked crepes.
  2. Prepare the Chicken Shawarma Filling: In a bowl, combine yogurt, mayonnaise, lemon juice, vinegar, olive oil, minced garlic, paprika, cumin powder, coriander powder, black pepper, chili flakes (if using), and salt. Add the chicken strips, ensuring they are well coated with the marinade. Cover and marinate for at least 30 minutes. Heat a pan over medium-high heat and cook the chicken strips until golden brown and fully cooked, about 8–10 minutes.
  3. Assemble the Shawarma Crepes: Lay one crepe flat on a clean surface. Spread a generous amount of garlic or tahini sauce over the crepe. Layer with shredded lettuce, thinly sliced cucumber, tomato, and onion. Top with the cooked chicken shawarma strips. Carefully roll the crepe tightly like a shawarma wrap. Cut the roll in half for easier serving, and enjoy warm.

Notes

  • For a spicier version, increase the amount of chili flakes or add a dash of hot sauce to the chicken marinade.
  • You can substitute mayonnaise with Greek yogurt for a lighter filling.
  • Use whole wheat flour instead of all-purpose flour for a healthier crepe option.
  • Garlic sauce and tahini sauce can be homemade or store-bought depending on your preference and convenience.
  • Leftover chicken can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition

Keywords: Chicken shawarma crepes, shawarma wrap, crepe recipe, Middle Eastern chicken wrap, homemade shawarma

Find it online: https://www.sanacooks.com/chicken-crepes-shawarma-recipe/