Ingredients
Scale
- 8 ounces cooked chicken breast, shredded
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups milk
- 2 tablespoons melted butter
- ½ cup plain yogurt
- ¼ cup mayonnaise
- 2 teaspoons lemon juice
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
Instructions
- In a medium bowl, mix shredded chicken with spices and olive oil. Marinate for at least 15 minutes.
- In another bowl, whisk together flour, eggs, milk, and melted butter until smooth.
- Heat a non-stick skillet over medium heat; pour batter to form thin crepes and cook until edges lift. Flip and cook briefly.
- In the same skillet, cook marinated chicken until heated through.
- For the sauce, combine yogurt, mayonnaise, lemon juice, garlic, and parsley in a small bowl.
- To serve, place warm chicken in the center of each crepe, drizzle with sauce, and roll up.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 filled crepe (about 180g)
- Calories: 340
- Sugar: 3g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg