Description
Delicious Middle Eastern wraps filled with marinated chicken, tahini sauce, and fresh vegetables, all wrapped in thin crepes.
Ingredients
Scale
- 500 g boneless, skinless chicken thighs
- 120 g plain yogurt
- Juice of 1 lemon (~30 ml)
- 2 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground coriander
- 1/4 tsp turmeric
- 1/8 tsp cinnamon
- Pinch cayenne (optional)
- 1 tsp kosher salt
- 15 ml olive oil
- 125 g all-purpose flour
- 2 large eggs
- 240 ml whole milk
- 30 ml melted butter
- Pinch salt
- 60 g tahini
- 1 clove garlic for tahini sauce
- 60 g plain yogurt for tahini sauce
- 15 ml lemon juice for tahini sauce
- Pickled red onion
- Cucumber and tomatoes for crunch
- Fresh parsley for garnish
- Olive oil or butter for cooking crepes
Instructions
- Marinate the chicken with yogurt, lemon juice, garlic, spices, salt, and olive oil for at least 10 minutes.
- Whisk together the flour, eggs, milk, melted butter, and salt. Let the batter rest for 20 minutes.
- Slice the red onion thinly and quick-pickle in vinegar, water, sugar, and salt for 10-15 minutes.
- Heat a skillet and sear the marinated chicken until browned and cooked through.
- Make the tahini sauce by whisking tahini, yogurt, lemon juice, garlic, and salt, adding water to thin.
- Cook crepes in a heated pan and set aside as they finish.
- Assemble wraps with crepes, tahini sauce, sliced chicken, vegetables, and pickled onions. Serve immediately.
Notes
For crispier chicken, consider using an air fryer. Don’t overload the crepe for easy folding.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 wrap
- Calories: 520
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 26 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 120 mg