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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.

Ingredients

Units Scale
  • 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)

Instructions

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

Notes

  • Use a nonstick pan for smooth crepe cooking and crisp results.
  • Customize with your favorite cheese blend or spicy sauce.
  • Crepes can be made ahead and stored chilled for quick assembly.

Nutrition

Find it online: https://yumfoodusa.com/chicken-crepe-shawarma-quesadilla-style/