Ingredients
Scale
- 3–4 boneless, skinless chicken breasts, diced
- 4 cloves fresh garlic, minced
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk
- 1 cup plain yogurt
- 2 tbsp tahini paste
- Juice of 1 lemon
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh cilantro or parsley for garnish
Instructions
- Marinate the chicken: In a bowl, combine diced chicken with garlic, cumin, paprika, salt, and pepper. Let marinate for at least 30 minutes.
- Cook the chicken: Heat olive oil in a skillet over medium heat. Add marinated chicken and cook until browned and cooked through (7-10 minutes).
- Prepare the crepe batter: Whisk together flour, eggs, and milk until smooth.
- Cook the crepes: In a non-stick pan over medium heat, pour in a ladleful of batter. Cook until edges lift (1-2 minutes per side).
- Make the sauce: Mix yogurt with tahini paste and lemon juice until creamy.
- Assemble: Place cooked chicken on each crepe, drizzle with sauce, and roll up.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 crepe (150g)
- Calories: 370
- Sugar: 4g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg