Name: Chicken Crepe Shawarma Quesadilla-Style
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Fusion
Ingredients: 1 cup all-purpose flour; 2 eggs; 1 1/4 cup milk; 2 tbsp melted butter; Pinch of salt; 1 lb boneless chicken breast, thinly sliced; 1 tbsp shawarma seasoning; 1/2 tsp smoked paprika; 1 tbsp olive oil; 1/2 cup sliced bell peppers; 1/4 cup sliced onions; 1 cup shredded cheese (mozzarella or cheddar blend); 2 tbsp sour cream or chipotle mayo (optional)

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Chicken Crepe Shawarma Quesadilla-Style is a bold and flavorful fusion dish that brings together the tender spiced chicken of Middle Eastern shawarma with the crispy, cheesy appeal of a quesadilla—all wrapped in a delicate, savory crepe. This globally inspired creation makes a standout addition to any Cinco de Mayo spread, offering something unique, satisfying, and visually striking.

Why You’ll Love This Recipe

This dish is a flavor-packed fusion that’s easy to make and fun to serve. The crepes are light and flexible, acting as the perfect vehicle for juicy chicken shawarma and melty cheese. Once folded and crisped like a quesadilla, they deliver a satisfyingly golden crunch with every bite. Whether you’re hosting a festive gathering or spicing up a weeknight dinner, this recipe adds a creative twist your guests won’t forget.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crepes:

1 cup all-purpose flour
2 eggs
1 1/4 cup milk
2 tbsp melted butter
Pinch of salt

For the filling:

1 lb boneless chicken breast, thinly sliced
1 tbsp shawarma seasoning
1/2 tsp smoked paprika
1 tbsp olive oil
1/2 cup sliced bell peppers
1/4 cup sliced onions
1 cup shredded cheese (mozzarella or cheddar blend)
2 tbsp sour cream or chipotle mayo (optional)

directions

In a bowl, whisk together the flour, eggs, milk, melted butter, and salt until smooth and lump-free.
Heat a nonstick skillet over medium heat and lightly grease it. Pour a small amount of batter and swirl to coat the pan evenly. Cook each crepe for 1–2 minutes per side until lightly golden. Repeat and set aside.
In a separate pan, heat olive oil over medium-high heat. Add sliced chicken and season with shawarma seasoning and smoked paprika. Cook until fully cooked and browned, about 6–8 minutes.
Add sliced bell peppers and onions to the same pan. Sauté until softened, about 3 minutes.
To assemble, place a crepe in a clean skillet over medium heat. Sprinkle cheese over half the crepe, layer with chicken mixture, then fold into a triangle or half-moon. Press lightly.
Cook until the bottom is golden and crispy, then flip to brown the other side and melt the cheese.
Slice into wedges and serve hot with a side of sour cream or chipotle mayo.

Servings and timing

Servings: 6 wedges
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Calories per serving: 350 kcal

Variations

Vegetarian Version: Replace chicken with sautéed mushrooms, spinach, or spiced chickpeas.
Extra Spicy: Add sliced jalapeños or a dash of hot sauce to the filling.
Sweet and Savory: Add a drizzle of honey or a few caramelized onions for a sweet-savory balance.
Herb Boost: Sprinkle in fresh cilantro or parsley for a vibrant herbal note.
Taco Twist: Top the finished wedges with pico de gallo or guacamole for a taco-style fusion.

storage/reheating

Store leftover quesadilla-style crepes in an airtight container in the refrigerator for up to 2 days. Reheat on a skillet over medium heat until warm and crispy. Avoid microwaving if possible, as it may make the crepes soggy. These are best served fresh for optimal texture.

FAQs

Can I make the crepes ahead of time?

Yes, prepare crepes up to a day in advance and refrigerate with parchment paper between each layer.

What’s the best cheese to use?

Mozzarella offers great meltability, while a cheddar blend adds sharpness. A mix of both works beautifully.

Can I substitute store-bought wraps for crepes?

Yes, but crepes add a delicate texture. Tortillas will work but yield a more traditional quesadilla feel.

What is shawarma seasoning made of?

It typically includes cumin, paprika, garlic powder, coriander, turmeric, and cinnamon. You can use a premade blend or make your own.

Are these crepes gluten-free?

Not with the standard recipe, but you can substitute with a gluten-free flour blend to make them suitable.

How do I keep the crepes from tearing?

Ensure the batter is smooth and your pan is nonstick. Let the crepes cook fully on the first side before flipping.

Can I bake these instead of pan-frying?

Yes, assemble and bake in a 375°F (190°C) oven for 8–10 minutes or until the cheese melts and edges crisp up.

Can I freeze the crepes?

Unfilled crepes can be frozen with parchment between layers. Thaw and reheat before using.

Is chipotle mayo necessary?

No, it’s optional but adds a smoky heat that pairs wonderfully with the shawarma flavor.

What’s the best way to serve this dish at a party?

Cut into small wedges and arrange on a platter with dipping sauces for a festive, handheld appetizer.

Conclusion

Chicken Crepe Shawarma Quesadilla-Style is a standout fusion dish that delivers bold, savory flavor in a crisp, cheesy package. Whether served as a snack, entrée, or party platter centerpiece, these quesadilla-style crepes bring together the best of global cuisines with fun, festive flair—making them a perfect addition to your Cinco de Mayo menu or any day you’re craving something unique and delicious.

Chicken Crepe Shawarma Quesadilla-Style

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Savory crepes folded and crisped like quesadillas, filled with spiced chicken shawarma, colorful peppers, and melted cheese—a global fusion perfect for your Cinco de Mayo table.

Author: Asma
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 wedges 1x
Category: Main Dish
Method: Pan-Fried
Cuisine: Fusion
Diet: Halal

Instructions

In a bowl, whisk all crepe ingredients until smooth. Cook thin crepes on a nonstick skillet and set aside.
In a pan, heat olive oil and cook chicken with shawarma seasoning and paprika until fully cooked.
Add peppers and onions to the pan and sauté until soft.
Place each crepe on a skillet, layer with cheese, then add the chicken and vegetable filling. Fold into a triangle or quesadilla-style wedge.
Cook folded crepes until golden and crisp on both sides.
Slice and serve warm with sour cream or chipotle mayo on the side.