Description
Warm spices and thin crepes come together in these quick Middle Eastern wraps, featuring juicy chicken and a bright lemon-tahini drizzle.
Ingredients
Scale
- 125 g (1 cup) all-purpose flour
- 240 ml (1 cup) whole milk
- 1 large egg
- 15 ml (1 tbsp) melted butter
- 500 g (1 lb) boneless skinless chicken thighs or breasts
- 10 g (2 tsp) ground cumin
- 6 g (1 tsp) ground coriander
- 4 g (3/4 tsp) smoked paprika
- 2 g (1/2 tsp) ground cinnamon
- 4 g (1 tsp) kosher salt
- 2 g (1/2 tsp) black pepper
- 60 g (1/4 cup) tahini
- 30 ml (2 tbsp) lemon juice
- 30–60 ml (2–4 tbsp) warm water
- 1 small garlic clove, minced
- 2 g (1/2 tsp) salt
- 1 small cucumber or 1 small red onion, thinly sliced
- 30 ml (2 tbsp) white vinegar
- 15 g (1 tbsp) sugar
- 3 g (1/2 tsp) salt
- Chopped parsley, for garnish
- Sumac, optional, for garnish
- Olive oil, for drizzle
Instructions
- Make the crepe batter: Whisk flour with a pinch of salt in a bowl. Whisk in egg and milk until smooth, then stir in melted butter; let rest for 10 minutes.
- Prepare the chicken and spice rub: Combine cumin, coriander, paprika, cinnamon, salt, and pepper in a bowl. Pat chicken dry and rub the spice mix over both sides; let rest for 5-10 minutes.
- Cook the chicken: Heat oil in a skillet over medium-high, add chicken, and sear for 4-5 minutes per side until golden and cooked through. Let rest for 5 minutes, then slice.
- Make the lemon-tahini sauce and quick pickles: Whisk tahini with lemon juice, garlic, and water until smooth; season with salt. Mix vinegar, sugar, and salt with cucumber or onion; let sit for 5 minutes.
- Cook the crepes: Heat a nonstick skillet, pour batter, and swirl to coat thinly. Cook until edges lift, then flip and cook briefly. Repeat with remaining batter.
- Assemble the wraps: Lay a warm crepe flat, spread sauce, add chicken, pickles, parsley, and sumac. Roll and serve immediately.
Notes
For extra juiciness, use thighs instead of breasts. Make-ahead: Cook chicken in advance to save time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 wrap
- Calories: 520
- Sugar: 6g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 110mg