Ingredients
Scale
- 2 cups all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 1 pound chicken breast, cooked and shredded
- 1 cup shredded lettuce
- 1 tomato, diced
- 1/2 cup cucumber, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 cup tahini
- 1/4 cup yogurt
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
Instructions
- Whisk together the flour, eggs, and milk until smooth. Let the batter rest for 15 minutes.
- Preheat a non-stick skillet over medium heat and pour a small amount of batter, swirling to coat the pan. Cook until golden on both sides. Repeat with the remaining batter.
- Mix the chicken with spices (salt, pepper, paprika, cumin) in a separate bowl.
- Combine tahini, yogurt, lemon juice, and minced garlic in a bowl until smooth for the shawarma sauce.
- Assemble by placing some shredded chicken, lettuce, diced tomatoes, and cucumbers on a crepe. Drizzle with shawarma sauce, roll or fold the crepe, and enjoy!
Notes
Store crepes and fillings separately for leftovers. Reheat the chicken when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Middle Eastern
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg
Keywords: chicken, crepes, shawarma, Middle Eastern, quick meal, family meal, customizable