These Chicken Shawarma Crepes Wraps are a delicious fusion. They feature soft, delicate savory crepes filled with juicy, marinated shawarma-style chicken and fresh toppings. Instead of traditional pita, these wraps use thin crepes that are tender, flexible, and perfect for rolling tight. The combination creates a lighter version of a classic shawarma. It is slightly elegant and ideal for lunch, dinner, parties, or meal prep.
The crepes are soft with a subtle buttery flavor. The chicken is seasoned with a Middle Eastern-inspired marinade. This marinade features yogurt, lemon juice, garlic, cumin, paprika, and warm spices. Once cooked, the chicken becomes irresistibly juicy with golden caramelized edges.
These wraps are loaded with shredded lettuce, tomatoes, onions, and pickles. A drizzle of creamy garlic or tahini sauce adds to the flavor. They deliver a restaurant-quality shawarma experience with a gourmet twist. Every bite is savory, saucy, and bursting with flavor — truly irresistible.
✅ What You’ll Need for Chicken Shawarma Crepes Wraps
✤ For the Chicken Shawarma
- 1 lb (450g) chicken thighs or breasts, thinly sliced
- 2 tbsp olive oil
- 3 tbsp plain yogurt
- 1 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp coriander
- ½ tsp turmeric
- ¼ tsp cinnamon
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- Optional: ½ tsp chili flakes or cayenne (for heat)
✤ For the Savory Crepes
- 1 cup all-purpose flour
- 2 large eggs
- 1 ¼ cups milk
- 1 tbsp melted butter
- ¼ tsp salt
- ½ tsp garlic powder (optional, adds flavor)
✤ For the Shawarma Garlic Sauce (Touma / Garlic Yogurt)
- ½ cup mayonnaise
- ¼ cup Greek yogurt (or sour cream)
- 2–3 cloves garlic, grated
- 1 tbsp lemon juice
- Salt to taste
Mix together until smooth.
✤ Filling / Toppings
- Shredded lettuce
- Thinly sliced onions
- Sliced tomatoes
- Pickles or pickled turnips
- Optional: fries (for Lebanese-style shawarma)
🔥 Step-by-Step Chicken Shawarma Crepes Wraps Recipe
1. Marinate the Chicken
- In a bowl, combine yogurt, lemon juice, garlic, oil, and spices.
- Add sliced chicken and coat well.
- Marinate for at least 30 minutes (or overnight for best flavor).
2. Cook the Chicken
- Heat a skillet over medium-high heat.
- Add chicken and cook 5–7 minutes until golden and caramelized.
- Rest for 2 minutes, then slice into thin strips.
Tip: Let edges char slightly — gives authentic shawarma flavor.
3. Make the Crepes
- Whisk flour, salt, eggs, milk, and melted butter until smooth (batter should be thin).
- Heat a non-stick pan over medium heat.
- Lightly grease the pan, pour ¼ cup batter, swirl to form a thin crepe.
- Cook 1–2 minutes per side.
- Repeat with remaining batter.
4. Assemble the Wraps
- Lay a crepe on a board.
- Spread garlic sauce in the center.
- Add chicken strips, lettuce, onions, tomatoes, pickles, and fries if using.
- Roll tightly like a shawarma wrap or burrito.
Optional: Toast the rolled crepe on a pan for 1 minute per side for extra flavor and a crisp exterior.
Serving Suggestions for Chicken Shawarma Crepes Wraps
Serve with:
- Garlic toum or tahini sauce
- Pickled turnips or pickles
- A side of fries or fattoush salad
- Lemon wedges for brightness
📝 Notes & Tips section for Chicken Shawarma Crepes Wraps
Crepes
- Make the crepes ahead. You can prepare them in advance. Stack with parchment paper between each. Refrigerate for up to 2 days or freeze for up to 1 month.
- Keep the batter thin: A thinner batter ensures delicate, flexible crepes that roll easily without tearing.
- Lightly grease the pan: Use a paper towel with a little oil or butter to prevent sticking.
Chicken Shawarma
- Chicken choice matters: Thighs stay juicy and flavorful; breasts are leaner but can dry out if overcooked.
- Marinate for flavor: At least 30 minutes, ideally a few hours or overnight, for optimal flavor.
- Sear properly: High heat gives golden, slightly charred edges that mimic restaurant shawarma.
Classic Toum (Garlic Sauce)
- Emulsification is key: Add oil very slowly at the start to prevent the sauce from splitting.
- Cold water stabilizes: Adding ice-cold water helps keep the sauce creamy.
- Optional egg white: Adds stability for larger batches, but not traditional.
Assembly & Rolling
- Don’t overfill: Too much filling makes rolling messy; center ingredients for a neat wrap.
- Toast for texture: Optional light pan-toasting gives a crisp, golden exterior.
- Fries inside the wrap: For a Lebanese-style shawarma experience, add fries for extra flavor and texture.
Serving & Storage
- Store components separately: Keep crepes, chicken, and sauce separate if making ahead to prevent sogginess.
- Wrap tightly: Use parchment paper or foil to help hold wraps for lunchboxes or picnics.
- Best eaten fresh: For optimal flavor and texture, enjoy right away after assembly.
Video
❓ Frequently Asked Questions (FAQs) for Chicken Shawarma Crepes Wraps
1. Can I use tortillas or flat breads instead of crepes?
Yes! Tortillas or pita breads work. Crepes give a softer, more delicate texture. They make the wrap feel light and gourmet.
2. Can I make these wraps ahead of time?
Yes. Store crepes, cooked chicken, and sauce separately in the fridge. Assemble just before eating to prevent sogginess.
3. Which chicken is best for shawarma?
Thighs are ideal—they stay juicy and flavorful. Chicken breasts work too but dry out if overcooked.
4. Can I freeze the crepes or wraps?
Crepes freeze well. Stack with parchment paper between each and freeze in a sealed bag for up to 1 month. Avoid freezing fully assembled wraps, as they can become soggy.
5. How can I make it spicy?
Add chili flakes, cayenne pepper, or a drizzle of hot sauce to the chicken marinade. Adjust to your spice preference.
6. What sauces go best with shawarma wraps?
Classic garlic sauce (toum), tahini sauce, yogurt-garlic sauce, or even ranch. For authentic flavor, use toum.
7. Can I make the crepes gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend (1:1 ratio). The texture is slightly different but still delicious.
8. Can I add vegetables or extras?
Absolutely! Shredded cabbage, cucumbers, pickled turnips, or fries are all excellent additions.
9. Can this be made vegetarian?
Yes! Replace the chicken with roasted vegetables, chickpeas, or falafel for a vegetarian version.
10. How long will the sauce last?
The classic Lebanese toum lasts up to 2 weeks refrigerated in an airtight container. Quick garlic yogurt sauce lasts about 3–4 days.
Chicken Crepes Shawarma Wraps
These Chicken Shawarma Crepes Wraps are a delicious fusion. They feature soft, delicate savory crepes filled with juicy, marinated shawarma-style chicken and fresh toppings. Instead of traditional pita, these wraps use thin crepes that are tender, flexible, and perfect for rolling tight. The combination creates a lighter version of a classic shawarma. It is slightly elegant and ideal for lunch, dinner, parties, or meal prep.
Ingredients
For the Chicken Shawarma
- 1 lb (450g) chicken thighs or breasts, thinly sliced
- 2 tbsp olive oil
- 3 tbsp plain yogurt
- 1 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp coriander
- ½ tsp turmeric
- ¼ tsp cinnamon
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- Optional: ½ tsp chili flakes or cayenne (for heat)
For the Savory Crepes
- 1 cup all-purpose flour
- 2 large eggs
- 1 ¼ cups milk
- 1 tbsp melted butter
- ¼ tsp salt
- ½ tsp garlic powder (optional, adds flavor)
For the Shawarma Garlic Sauce (Touma / Garlic Yogurt)
- ½ cup mayonnaise
- ¼ cup Greek yogurt (or sour cream)
- 2–3 cloves garlic, grated
- 1 tbsp lemon juice
- Salt to taste
Filling / Toppings
- Shredded lettuce
- Thinly sliced onions
- Sliced tomatoes
- Pickles or pickled turnips
- Optional: fries (for Lebanese-style shawarma)
Instructions
1. Marinate the Chicken
- In a bowl, combine yogurt, lemon juice, garlic, oil, and spices.
- Add sliced chicken and coat well.
- Marinate for at least 30 minutes (or overnight for best flavor).
2. Cook the Chicken
- Heat a skillet over medium-high heat.
- Add chicken and cook 5–7 minutes until golden and caramelized.
- Rest for 2 minutes, then slice into thin strips.
Tip: Let edges char slightly — gives authentic shawarma flavor.
3. Make the Crepes
- Whisk flour, salt, eggs, milk, and melted butter until smooth (batter should be thin).
- Heat a non-stick pan over medium heat.
- Lightly grease the pan, pour ¼ cup batter, swirl to form a thin crepe.
- Cook 1–2 minutes per side.
- Repeat with remaining batter.
4. Assemble the Wraps
- Lay a crepe on a board.
- Spread garlic sauce in the center.
- Add chicken strips, lettuce, onions, tomatoes, pickles, and fries if using.
- Roll tightly like a shawarma wrap or burrito.
Optional: Toast the rolled crepe on a pan for 1 minute per side for extra flavor and a crisp exterior.
Serving Suggestions for Chicken Shawarma Crepes Wraps
Serve with:
- Garlic toum or tahini sauce
- Pickled turnips or pickles
- A side of fries or fattoush salad
- Lemon wedges for brightness
Notes
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 829Total Fat: 47gSaturated Fat: 12gUnsaturated Fat: 35gCholesterol: 223mgSodium: 852mgCarbohydrates: 57gFiber: 3gSugar: 3gProtein: 41g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
