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Chicken Crepes Shawarma — Quick Middle Eastern Wraps

The first bite is bright, warm, and a little smoky — Chicken Crepes Shawarma wrapped in a thin, soft crepe tastes like the best parts of a street stall and a French bistro at once. This version folds marinated, pan-seared chicken into delicate crepes with pickled veg and lemon-tahini sauce for a balanced contrast of textures and flavors. After testing this recipe eight times with different flours and pan sizes, I landed on a batter and cook method that gives thin, flexible crepes that won’t tear when you roll them. I developed the chicken seasoning during my time in a busy bistro kitchen and adjusted the cooking times to hit 74°C (165°F) without drying the meat. Read on for exact measurements, timing, and the professional tweaks that make these wraps reliably great at home.

Why This Recipe Works

• The quick yogurt-and-lemon marinade tenderizes without making the chicken mushy. Acid and dairy work together to break down proteins.
• A thin crepe batter (more milk than flour) produces flexible wraps that roll easily and stay soft after resting.
• High-heat searing locks in juices and builds a light char for authentic shawarma flavor in minutes.
• Brined or salted pickles add acidity that cuts through fattiness and brightens the whole bite.
• Resting the crepes for 10 minutes prevents tearing by allowing gluten to relax.

Ingredients Breakdown

• Crepe batter: 250 g (2 cups) all-purpose flour, 480 ml (2 cups) whole milk, 2 large eggs, 30 g (2 tbsp) melted butter, 1/2 tsp fine salt. Role: gives a thin, pliable wrap. Substitution: use 250 g (2 cups) 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum — texture will be slightly more crumbly.
• Chicken & marinade: 500 g (1.1 lb) boneless skinless chicken thighs, 120 g (1/2 cup) plain Greek yogurt, 2 tbsp lemon juice, 2 cloves garlic (minced), 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp sweet paprika, 1/2 tsp ground cinnamon, 1 tsp kosher salt (see note). Role: yogurt tenderizes; spices build shawarma flavor.
  • Salt note: I use Diamond Crystal kosher salt. If using Morton’s, halve the salt amount because it is denser.
• Lemon-tahini sauce: 70 g (1/3 cup) tahini, 30 ml (2 tbsp) lemon juice, 60 ml (1/4 cup) water, 1 small garlic clove (minced), 1/2 tsp salt. Role: creamy, acidic binder that dresses the wrap. Substitution: use store-bought hummus for a milder profile, but it will be thicker — thin with a little water.
• Pickled veg: 1 small red onion, thinly sliced, quick-pickled in 60 ml (1/4 cup) white vinegar, 60 ml (1/4 cup) water, 1 tbsp sugar, 1 tsp salt for 15 minutes. Role: acidity and crunch.
• Fresh herbs & extras: 1/2 cup chopped parsley, 1/2 cup chopped cilantro, 1 cucumber (julienned), olive oil for cooking. Role: freshness and crunch.
• Optional spicy sauce: 2 tbsp harissa or a drizzle of hot sauce.

Essential Equipment

• 9–10 inch nonstick crepe pan or skillet (an 8-inch pan will make tiny crepes). If you don’t have a crepe pan, use a 10-inch nonstick skillet.
• Blender or whisk and large mixing bowl for batter.
• Cast-iron or stainless steel skillet for searing chicken.
• Kitchen thermometer to check chicken reaches 74°C (165°F).
• Silicone spatula, ladle, and tongs.
• Optional: crepe spreader (use the back of a spoon instead).

Step-by-Step Instructions

Makes 4 servings. Prep time 20 minutes. Cook time 25 minutes. Total time 45 minutes. Inactive time: None.

Step 1: Make the crepe batter

In a blender or bowl whisk 250 g (2 cups) all-purpose flour, 480 ml (2 cups) whole milk, 2 large eggs, 30 g (2 tbsp) melted butter, and 1/2 tsp fine salt until smooth. Rest 10 minutes at room temperature — this relaxes the gluten and lets bubbles settle. The batter should be thin and pourable; add 1–2 tbsp milk if too thick.

Step 2: Mix and marinate the chicken

Trim and cut 500 g (1.1 lb) chicken thighs into 2 cm (3/4 inch) strips. Stir together 120 g (1/2 cup) plain Greek yogurt, 2 tbsp lemon juice, 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp sweet paprika, 1/2 tsp ground cinnamon, and 1 tsp kosher salt. Toss chicken with marinade until fully coated and refrigerate for 15–30 minutes. Short marination prevents the yogurt from breaking down the meat too much.

Step 3: Quick-pickle the onion

Combine 60 ml (1/4 cup) white vinegar, 60 ml (1/4 cup) water, 1 tbsp sugar, and 1 tsp salt in a bowl. Add thinly sliced red onion and let sit 10–15 minutes. Drain before serving. Pickles should be tangy and slightly crunchy.

Step 4: Cook the crepes

Heat a 9–10 inch nonstick skillet over medium heat and brush with a little butter or oil. Pour 60 ml (1/4 cup) batter into the center and immediately tilt the pan to spread into a thin circle. Cook 45–60 seconds until edges lift and underside is golden; flip and cook 20–30 seconds more. Stack finished crepes on a plate and cover with a clean towel to keep warm. Do not overcook crepes — they should stay soft and flexible.

Step 5: Sear the chicken

Heat a cast-iron or heavy skillet over medium-high until hot. Add 1 tbsp olive oil and the marinated chicken in an even layer. Sear, stirring occasionally, until pieces are browned and cooked through, 6–8 minutes, reaching 74°C (165°F). Avoid crowding the pan — cook in two batches if needed for better color.

Step 6: Make the lemon-tahini sauce

Whisk 70 g (1/3 cup) tahini, 30 ml (2 tbsp) lemon juice, 60 ml (1/4 cup) water, 1 minced garlic clove, and 1/2 tsp salt until smooth. If sauce seizes, whisk in water a tablespoon at a time until creamy and pourable.

Step 7: Assemble the wraps

Lay a crepe flat, spread 1–2 tbsp of lemon-tahini across the center, add 125 g (about 1/4 lb) cooked chicken per crepe, a handful of pickled onion, cucumber, and fresh herbs. Roll tightly and serve warm with extra sauce. For a pressed finish, grill the wrapped crepes in a dry skillet 1 minute per side.

Expert Tips & Pro Techniques

• Common mistake: soggy crepes from over-saucing. Use sauce sparingly at assembly to keep crepes from getting soggy.
• Make-ahead: Prepare the batter and marinated chicken up to 24 hours ahead. Keep batter refrigerated (stir before using) and chicken covered. Crepes can be stacked between sheets of parchment and refrigerated for 24 hours.
• Home pro technique: Use a hot, well-seasoned pan and an initial thin smear of butter, then wipe excess with a paper towel between crepes. This gives consistent browning without too much grease.
• Temperature control: Sear chicken at medium-high for a quick char, then lower to medium if pieces look likely to over-brown before cooking through.
• Texture hack: Use thighs, not breasts. Thighs stay juicier when sliced thin and seared fast.
• Batch cooking: Keep cooked chicken on a rimmed sheet pan in a warm oven at 90–100°C (200–210°F) to hold without drying.

Storage & Reheating

• Refrigerator: Store assembled wraps in an airtight container for up to 2 days. Best eaten within 24 hours to preserve crepe texture.
• Freezer: You can freeze cooked, unassembled chicken for up to 3 months. Cool completely, place in a freezer bag, and remove excess air. Crepes do not freeze well once filled; they become brittle.
• Reheating: Reheat chicken in a 175°C (350°F) oven for 8–10 minutes until 74°C (165°F). To reheat assembled wraps, warm in a skillet over medium heat 1–2 minutes per side to crisp the exterior. Avoid microwaving whole wraps — the crepes will become chewy.

Variations & Substitutions

• Gluten-Free Version: Replace 250 g (2 cups) all-purpose flour with a 1:1 gluten-free blend and add 1/4 tsp xanthan gum. Crepes will be slightly more brittle; handle gently.
• Dairy-Free / Lighter: Swap Greek yogurt marinade for 2 tbsp extra-virgin olive oil and 1 tbsp lemon juice. Replace tahini with 80 g (1/3 cup) dairy-free yogurt whisked with 1 tbsp tahini for flavor. Cook time unchanged.
• Vegetarian Chickpea Shawarma: Replace chicken with 400 g (14 oz) canned chickpeas, drained and patted dry. Toss with the same spices, then roast at 200°C (400°F) for 20–25 minutes until crisp. Use same assembly.
• Spicy Variation: Add 1 tsp cayenne to the chicken marinade and 1 tbsp harissa to lemon-tahini. No other changes.
• Smaller crepes: Use 45–50 ml (3–4 tbsp) batter per crepe for appetizer-sized portions; reduce cook time by 10–15 seconds per side.

Serving Suggestions & Pairings

• Serve with a side salad of arugula and cherry tomatoes dressed with lemon and olive oil.
• Offer roasted potatoes or fries for a heartier meal. [Pair with our Garlic Roasted Potatoes].
• Beverage pairing: a crisp sparkling water with lemon, light lager, or a chilled rosé balances spice and fat.
• Garnish with extra chopped parsley, sumac, or a drizzle of extra tahini for presentation.

Nutrition Information

Per serving (1 wrap). Recipe yields 4 servings.

• Calories: 480 kcal
• Total Fat: 18 g
• Saturated Fat: 4 g
• Cholesterol: 110 mg
• Sodium: 620 mg
• Total Carbohydrates: 40 g
• Dietary Fiber: 3 g
• Sugars: 5 g
• Protein: 38 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my crepes tear when I rolled them?
A: Likely the batter was too thick or they were overcooked. Thin the batter by adding 1–2 tbsp milk and cook just until set. Resting the crepes under a towel for 10 minutes also relaxes the dough.

Q: Can I make this without eggs?
A: Yes. Replace 2 eggs with 60 g (1/4 cup) silken tofu or a commercial egg replacer. The crepes will be slightly less elastic but still workable.

Q: Can I double this recipe?
A: Yes. Double all ingredients and cook in batches. For the chicken, sear in two batches so the pan isn’t crowded and you get a good sear.

Q: Can I prepare this the night before?
A: Absolutely. Marinate the chicken and make the batter the night before. Refrigerate both and cook the components the next day. Assemble just before serving for best texture.

Q: How long does this keep in the fridge?
A: Cooked components keep up to 3 days. Assembled wraps keep best for 24–48 hours in an airtight container. Crepes will lose some flexibility after long storage.

Q: My chicken turned out dry. What happened?
A: You likely overcooked it or cut pieces too small. Use a thermometer and remove at 74°C (165°F). Sear quickly on high heat for color, then finish on medium to avoid drying.

Q: Can I use chicken breasts instead of thighs?
A: You can, but breast meat cooks faster and dries easier. Slice breasts thin and monitor temperature closely to avoid overcooking.

Conclusion

These crepe-wrapped shawarma rolls are an easy way to combine bold Middle Eastern spices with a delicate French-style wrap. If you want a different take on shawarma-filled crepes, check this inventive version pairing chorizo and lemon-tahini for a flavor twist at Chorizo Shawarma Crepes with Lemon Tahini. For a straight-ahead guide to making classic spiced chicken shawarma at home, this detailed walkthrough is helpful: Chicken Shawarma.

Chicken Crepes Shawarma — Quick Middle Eastern Wraps

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• Author: anna
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free Option Available

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Description

Delicious Chicken Crepes Shawarma wrapped in thin, soft crepes, filled with marinated chicken, pickled vegetables, and lemon-tahini sauce.

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Ingredients

Scale 1x2x3x

• 250 g (2 cups) all-purpose flour
• 480 ml (2 cups) whole milk
• 2 large eggs
• 30 g (2 tbsp) melted butter
• 1/2 tsp fine salt
• 500 g (1.1 lb) boneless skinless chicken thighs
• 120 g (1/2 cup) plain Greek yogurt
• 2 tbsp lemon juice
• 2 cloves garlic (minced)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp sweet paprika
• 1/2 tsp ground cinnamon
• 1 tsp kosher salt
• 70 g (1/3 cup) tahini
• 30 ml (2 tbsp) lemon juice
• 60 ml (1/4 cup) water
• 1 small garlic clove (minced)
• 1/2 tsp salt
• 1 small red onion, thinly sliced
• 60 ml (1/4 cup) white vinegar
• 60 ml (1/4 cup) water
• 1 tbsp sugar
• 1 tsp salt
• 1/2 cup chopped parsley
• 1/2 cup chopped cilantro
• 1 cucumber (julienned)
• Olive oil for cooking
• Optional: 2 tbsp harissa or a drizzle of hot sauce

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Instructions

1. Make the crepe batter: In a blender or bowl whisk flour, milk, eggs, butter, and salt until smooth. Rest 10 minutes.
2. Mix and marinate the chicken: Cut chicken thighs into strips and toss with yogurt, lemon juice, garlic, cumin, coriander, paprika, cinnamon, and salt. Refrigerate for 15–30 minutes.
3. Quick-pickle the onion: Combine vinegar, water, sugar, and salt. Add red onion and let sit for 10–15 minutes.
4. Cook the crepes: Heat skillet, brush with butter or oil, pour batter, and cook until edges lift. Flip and cook briefly.
5. Sear the chicken: Heat skillet, add olive oil, and cook marinated chicken until browned and cooked through.
6. Make the lemon-tahini sauce: Whisk tahini, lemon juice, water, garlic, and salt until smooth.
7. Assemble the wraps: Spread lemon-tahini on crepe, add chicken, pickled onion, cucumber, and herbs. Roll tightly and serve warm.

Notes

Allow crepe batter to rest to prevent tearing. Keep assembled wraps in an airtight container in the refrigerator.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Pan Frying
• Cuisine: Middle Eastern

Nutrition

• Serving Size: 1 wrap
• Calories: 480
• Sugar: 5g
• Sodium: 620mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 38g
• Cholesterol: 110mg