Description
Warm, spiced chicken wrapped in a tender crepe, featuring a garlicky lemon-tahini sauce for a flavorful, handheld meal.
Ingredients
Scale
- 500 g (1 lb) boneless chicken thighs
- 120 g (1/2 cup) plain yogurt
- 30 ml (2 tbsp) olive oil
- 30 ml (2 tbsp) lemon juice
- 3 cloves garlic, minced
- 8 g (2 tsp) ground cumin
- 6 g (1 tsp) smoked paprika
- 3 g (1/2 tsp) ground coriander
- 1 g (1/8 tsp) ground cinnamon
- 1 tsp kosher salt
- 250 g (2 cups) all-purpose flour
- 480 ml (2 cups) whole milk
- 2 large eggs
- Fresh vegetables (tomato, cucumber, red onion)
- Fresh parsley
- 60 g (4 tbsp) tahini
- Water or yogurt to thin sauce
Instructions
- Combine 120 g (1/2 cup) yogurt, 30 ml (2 tbsp) olive oil, 30 ml (2 tbsp) lemon juice, 3 cloves garlic, 8 g (2 tsp) cumin, 6 g (1 tsp) smoked paprika, 3 g (1/2 tsp) coriander, 1 g (1/8 tsp) cinnamon, and 1 tsp salt in a bowl. Toss chicken in the marinade and let sit for 10–15 minutes.
- Whisk 250 g (2 cups) flour, 2 eggs, 480 ml (2 cups) milk, 30 g (2 tbsp) melted butter, and a pinch of salt until mostly smooth. Rest the batter for 10 minutes.
- Heat a nonstick skillet over medium heat and lightly grease. Pour 60 ml (1/4 cup) batter, swirl to coat and cook until edges lift, about 45–60 seconds.
- Sear marinated chicken in a heavy skillet for 3–4 minutes per side until golden brown and internal temperature reads 74°C (165°F).
- Spread 15 g (1 tbsp) tahini sauce down the center of each crepe, top with sliced chicken and fresh vegetables. Fold crepe snugly.
- Taste one assembled wrap and adjust seasoning if needed. Serve immediately.
Notes
Pat the cooked chicken briefly with paper towels before assembling wraps to avoid sogginess.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 wrap
- Calories: 520
- Sugar: 6g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 115mg