Chicken Crepes Shawarma — Quick Middle Eastern Wraps

Quick Middle Eastern wraps with spiced chicken, tahini sauce, and fresh pickles in a thin crepe.

Scale

125 g (1 cup) all-purpose flour
2 large eggs
300 ml (1 1/4 cups) whole milk
30 g (2 tbsp) melted butter
500 g (1 lb) boneless skinless chicken thighs, cut into 1–2 cm (1/2-inch) strips
2 tbsp shawarma spice blend
2 tbsp plain yogurt
1 tbsp lemon juice
1 tbsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/2 tsp ground allspice
1/4 tsp cayenne
1 tsp kosher salt
120 g (1/2 cup) plain Greek yogurt
60 g (1/4 cup) tahini
2 tbsp lemon juice
1 clove garlic, minced
1 small cucumber, thinly sliced
1 small red onion, thinly sliced
60 g (1/4 cup) quick-pickled or store-bought pickles
Chopped parsley, for garnish
Sumac, for garnish
Lemon wedges, for serving

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Make the crepe batter: Whisk flour with a pinch of salt in a bowl. In another bowl, beat eggs and whisk in milk and melted butter. Combine wet into dry and whisk until smooth. Rest the batter for 15 minutes, then cook each crepe in a lightly buttered skillet over medium heat for 45–60 seconds per side.
Marinate the chicken: Toss chicken with shawarma spice blend, yogurt, lemon juice, and salt. Marinate for 10–15 minutes.
Cook the chicken: Heat a skillet over high heat. Add oil and chicken, cooking without moving for 2 minutes. Stir and continue cooking for 2–3 minutes until chicken reaches 74°C (165°F) internal temperature.
Prepare the yogurt-tahini sauce: Whisk yogurt, tahini, lemon juice, and garlic until smooth. Thin with water as needed. Toss cucumber and red onion with vinegar, sugar, and salt to quick-pickle.
Assemble the wraps: Warm crepes briefly, spread sauce on each crepe, add chicken, top with pickles, parsley, and sumac. Fold or roll and serve immediately.

Prevent soggy wraps by layering sauce and pickles lightly. For transport, wrap separately and assemble just before serving.