I love this recipe because it’s easy to make yet feels indulgent and elegant. The marinated chicken is juicy and flavorful, while the crepes add a light, crispy layer that takes the experience to another level. I also enjoy how customizable it is — I can add extra vegetables, make it spicy, or even turn it vegetarian. Whether I’m serving guests or preparing a family meal, these shawarma crepes always impress.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Chicken breasts or thighs (boneless, skinless) Shawarma seasoning Olive oil Garlic, minced Lemon juice Greek yogurt Tahini Crepes (homemade or store-bought) Fresh vegetables (lettuce, cucumber, tomatoes) Shawarma sauce (homemade or store-bought)
Directions
I start by marinating the chicken. In a bowl, I mix shawarma seasoning, olive oil, minced garlic, and lemon juice, then add the chicken and coat it well. I let it marinate for at least 30 minutes so the flavors soak in deeply.
Next, I heat a pan over medium heat and cook the marinated chicken for about 6–8 minutes per side until it’s golden brown and cooked through. Once done, I let it rest for a few minutes before slicing it into thin strips.
While the chicken rests, I prepare the shawarma sauce. In a bowl, I mix Greek yogurt, tahini, and a bit of lemon juice until smooth. I season it with salt and pepper to taste — sometimes I add a dash of garlic powder for extra depth.
To assemble, I lay out a crepe on a plate, add a layer of fresh lettuce, cucumber, and tomatoes, then pile on the sliced chicken. I drizzle plenty of shawarma sauce on top before wrapping it up like a burrito or folding it into a roll.
Finally, I serve the shawarma crepes warm, either as they are or lightly toasted in the pan for a crispy finish.
Servings and Timing
This recipe serves 4 people. It takes about 20 minutes to prepare and 20 minutes to cook, for a total of 40 minutes.
Variations
Sometimes I replace the chicken with grilled vegetables or falafel for a vegetarian version. For a spicy kick, I stir hot sauce or chili flakes into the shawarma sauce. If I’m feeling indulgent, I sprinkle shredded mozzarella or cheddar before folding the crepe. To make it gluten-free, I simply use gluten-free crepes or tortillas.
Storage/Reheating
I store leftover crepes in an airtight container in the refrigerator for up to 2–3 days. When reheating, I prefer to warm them in a skillet or oven to keep the crepes crisp and the filling juicy.
FAQs
Can I use store-bought crepes?
Yes, I often use store-bought crepes for convenience, but homemade ones taste even better.
How long should I marinate the chicken?
At least 30 minutes is great, but a few hours makes the flavor even richer.
Can I bake the chicken instead of pan-frying?
Yes, baking at 400°F (200°C) for about 20–25 minutes works beautifully.
What can I use instead of tahini?
I sometimes use plain yogurt with a drizzle of olive oil and lemon juice.
Can I make this recipe dairy-free?
Yes, I replace the Greek yogurt with a dairy-free yogurt alternative.
What vegetables go best inside the crepe?
I love using lettuce, cucumber, tomato, and even shredded carrots or pickles.
Can I add cheese to the filling?
Absolutely, mozzarella or cheddar melts perfectly inside the crepe.
How do I keep the crepes from tearing?
I handle them gently and don’t overfill before folding or rolling.
Can I use beef or lamb instead of chicken?
Yes, thinly sliced beef or lamb shawarma tastes amazing in crepes.
What should I serve with Chicken Crepes Shawarma?
I usually pair them with fries, a fresh salad, or a side of garlic sauce.
Conclusion
Chicken Crepes Shawarma is one of those dishes that beautifully fuses comfort and creativity. The marinated chicken brings classic Middle Eastern flavor, while the crepes make it feel fresh and unique. Whether I’m making it for a special Iftar meal or a weekend dinner, it’s always a crowd-pleaser — flavorful, customizable, and irresistibly satisfying
Chicken Crepes Shawarma is a delicious fusion of classic Middle Eastern shawarma and delicate French-style crepes. Tender marinated chicken, fresh vegetables, and creamy tahini-yogurt sauce are wrapped in a soft, golden crepe for a flavorful, elegant, and comforting meal perfect for any occasion.
Ingredients
2 chicken breasts or thighs (boneless, skinless)
2 tbsp shawarma seasoning
2 tbsp olive oil
2 cloves garlic, minced
2 tbsp lemon juice
1/2 cup Greek yogurt
2 tbsp tahini
4 crepes (homemade or store-bought)
1 cup lettuce, shredded
1/2 cup cucumber, sliced
1 tomato, diced
Salt and pepper to taste
Optional: shredded cheese, chili flakes, or hot sauce
Instructions
In a bowl, combine shawarma seasoning, olive oil, minced garlic, and lemon juice. Add chicken and coat evenly. Marinate for at least 30 minutes (or up to 4 hours for deeper flavor).
Heat a skillet over medium heat and cook the marinated chicken for 6–8 minutes per side until golden and cooked through. Let rest for a few minutes, then slice into thin strips.
Prepare the shawarma sauce by mixing Greek yogurt, tahini, and lemon juice until smooth. Season with salt, pepper, and a pinch of garlic powder if desired.
Lay a crepe on a plate. Add lettuce, cucumber, tomato, and sliced chicken in the center. Drizzle with shawarma sauce.
Fold or roll the crepe like a wrap. Optional: lightly toast in a skillet for a crispy finish.
Serve warm with extra sauce on the side.
Notes
For a vegetarian option, replace chicken with grilled vegetables or falafel.
For a spicy twist, mix chili flakes or hot sauce into the shawarma sauce.
To make gluten-free, use gluten-free crepes or tortillas.
Marinate the chicken longer for deeper flavor.
Best served fresh but can be reheated in a skillet or oven.
