Shawarma with pancake sheets

Shawarma with Pancake Wraps Recipe

Total time: 1 hour
Preparation time: 30 minutes
Cooking time: 30 minutes
Number of servings: 4

If you are looking for an original and delicious recipe to impress your family or friends, shawarma with pancake wraps is the perfect choice. This recipe brings a touch of innovation to traditional dishes, combining the fine TEXTURE of the pancakes with the savory FILLING, for a meal full of flavor and satisfaction. Let's start preparing this delicacy!

Ingredients needed:

For the pancake batter:
- 4 eggs
- 1 cup of mineral water
- 1 pinch of salt
- 3 tablespoons of oil
- 1 pinch of baking soda
- Flour (about 8 heaping tablespoons)

For the filling:
- 1 chicken breast
- 3-4 medium potatoes
- 4-5 fresh spinach leaves
- 2 green onions
- 3-4 pickles
- 1 bell pepper (you can choose between red, yellow, or green)
- Ketchup (either spicy or sweet, according to your preference)
- Salt, pepper, and thyme to taste

Preparing the pancakes:

1. Start by preparing the pancake batter. In a large bowl, beat the 4 eggs with a whisk or fork until frothy. Add the mineral water, oil, and salt, mixing continuously.
2. Incorporate the baking soda, then gradually add the flour, mixing until you get a uniform composition. The batter should be slightly thicker than regular pancake batter but not too dense.
3. Heat a non-stick pan over medium heat and grease it with a little oil. Pour a ladle of the prepared batter and spread it evenly on the bottom of the pan. Fry the pancake for 2-3 minutes on each side until golden and slightly crispy. Repeat the process until all 10 pancakes are cooked.

Preparing the filling:

1. Meanwhile, wash the chicken breast and cut it into thin strips. You can grill it or fry it in a pan with a little oil over medium heat. Season with salt, pepper, and thyme for extra flavor. Cook until well done, about 10-15 minutes.
2. Peel and cut the potatoes into small cubes, then boil them in salted water until soft, about 10 minutes. Drain and let them cool.
3. Wash the spinach leaves and chop them finely, and you can slice the green onions and bell pepper into thin rounds. The pickles can be cut lengthwise or into cubes, depending on your preference.

Assembling the shawarma:

1. On each pancake, spread a thin layer of ketchup, then add the chicken strips, potato cubes, spinach leaves, green onions, bell pepper, and pickles.
2. Season with a little pepper and, if desired, add a splash of ketchup for an intensified flavor.
3. Roll the pancake into a wrap, making sure to keep the filling well inside.

Serving:

Shawarma with pancake wraps is best served warm, alongside a yogurt or mayonnaise sauce. You can also add a fresh salad for a delicious contrast of textures. Additionally, feel free to experiment with alternative fillings, such as grilled vegetables or beef, to customize the recipe to your taste.

Useful tips:
- Make sure the pan is well heated before pouring the pancake batter to avoid sticking.
- Using mineral water in the batter adds a touch of effervescence and helps achieve fluffier pancakes.
- If you want a vegetarian option, you can replace the chicken breast with tofu or grilled mushrooms.

Enjoy this simple and quick recipe for shawarma with pancake wraps and savor every bite!

 Ingredients: For the dough: 4 eggs, 1 cup of mineral water, a pinch of salt, 3 tablespoons of oil, a pinch of baking soda, flour (about 8 heaping tablespoons). For the filling: 1 chicken breast, 3-4 medium potatoes, 4-5 spinach leaves, 2 green onions, 3-4 pickles, a bell pepper, spicy or sweet ketchup, salt, pepper, thyme.