Description
A delightful fusion of savory chicken, creamy sauce, and delicate crepes, perfect for quick dinners and festive gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups milk
- 4 large eggs
- 1/2 teaspoon salt
- 2 tablespoons butter, melted
- 1 pound chicken breast, cooked and shredded
- 1/2 cup yogurt
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon garlic, minced
- 1 tablespoon shawarma spice mix
- Salt and pepper to taste
- Fresh vegetables (lettuce, tomatoes, cucumbers) for filling
- Homemade Shawarma Sauce (or store-bought)
Instructions
- In a mixing bowl, whisk together flour, milk, eggs, and salt until you achieve a smooth batter for the crepes.
- Heat a non-stick skillet over medium heat and lightly grease it with melted butter.
- Pour a ladle of your crepe batter into the skillet and swirl to coat the bottom. Cook for 1-2 minutes until edges lift, then flip and cook for another minute.
- Repeat the process until all batter is cooked, stacking crepes on a plate to keep warm.
- In a separate bowl, combine yogurt, tahini, lemon juice, minced garlic, shawarma spice mix, and salt and pepper to create the creamy Shawarma Sauce.
- To assemble, take a fresh crepe, spread a generous amount of Shawarma Sauce, top with shredded chicken and fresh veggies, and roll it up.
- Serve warm, with extra Shawarma Sauce drizzled on the side for dipping.
Notes
Let the crepe batter rest for 30 minutes for better texture. Substitute chicken with turkey, tofu, or jackfruit as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 150mg
Keywords: Chicken, Crepes, Shawarma, Middle Eastern, Easy Dinner, Family Meal