Chicken Crepes Shawarma — Quick Middle Eastern Wraps

Delicious chicken wraps infused with warm cumin, bright lemon, and flavorful crepes, perfect for a quick meal or lunch box.

Scale

600 g (1.3 lb) boneless, skinless chicken thighs
120 g (1/2 cup) whole-milk yogurt
30 ml (2 tbsp) lemon juice
45 ml (3 tbsp) olive oil (30 ml for marinade + 15 ml for crepe pan)
2 cloves garlic, minced
2 tsp (4 g) ground cumin
1 tsp (2 g) ground coriander
1 tsp (2 g) smoked paprika
1½ tsp (8 g) kosher salt
½ tsp (1 g) black pepper
200 g (1 2/3 cups) all-purpose flour
3 large eggs
480 ml (2 cups) whole milk
120 ml (1/2 cup) water
Pinch of salt
15 ml (1 tbsp) melted butter
Optional fillings: sliced cucumbers, pickled turnips, chopped parsley, lemon wedges, tahini sauce, or yogurt-tahini drizzle

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Marinate the chicken: Combine chicken thighs, yogurt, lemon juice, olive oil, garlic, cumin, coriander, smoked paprika, salt, and pepper in a bowl. Mix until coated, and marinate in the fridge for 20–30 minutes.
Make the crepe batter: Whisk flour with a pinch of salt. In another bowl, beat eggs with milk and water, whisking into the flour until smooth. Stir in melted butter and let rest for 20–30 minutes.
Cook the crepes: Heat a nonstick skillet over medium heat, brush with oil, and pour in batter. Cook each side until lightly browned, then stack under a towel.
Sear the chicken: Heat a skillet, add olive oil, and marinated chicken, cooking until browned on both sides and reaches 74°C (165°F). Rest and slice.
Assemble the wraps: Place a crepe, spread sauce, add chicken, cucumber, turnips, and parsley. Fold and roll tightly.
Keep warm: Place assembled wraps seam-side down in an oven on low heat as needed.
Store leftovers: Keep crepes stacked with parchment, chicken in a container.

These wraps can be made ahead and frozen. Substitute ingredients as necessary for dietary needs.