Chicken Crepes Shawarma — Quick Middle Eastern Wraps

A smoky, tangy dish featuring thin crepes filled with juicy, spiced chicken and quick-pickled vegetables, drizzled with a creamy tahini sauce.

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Make the crepe batter: Combine flour and a pinch of salt in a bowl. Whisk in eggs, then slowly add milk while whisking until smooth. Stir in melted butter. Let rest for 10 minutes.
Whisk the shawarma seasoning: Mix cumin, coriander, paprika, cinnamon, turmeric, kosher salt, minced garlic, lemon juice, and oil. Toss with diced chicken and let marinate for 10 minutes.
Cook thin crepes: Heat a nonstick skillet over medium heat. Add butter or oil and pour in batter, swirling to cover the pan. Cook for about 45–60 seconds, flip, and cook for another 15–20 seconds. Stack finished crepes.
Quick-pickle the vegetables: Toss cucumber and onion with vinegar, sugar, and salt. Let sit for 5–10 minutes.
Sear the chicken: Heat oil in a skillet over medium-high heat. Add marinated chicken in a single layer and cook until browned and cooked through, about 6–8 minutes.
Make the tahini sauce: Whisk tahini, lemon juice, water, and salt together until pourable. To assemble: Spread sauce over each crepe, add cooked chicken, quick-pickles, top with parsley, fold and serve warm.

Crepes are best fresh, and may be made ahead of time. Store leftovers wrapped in foil or airtight containers.