Recipe by: Sibel Cinar

Source: Family recipe

Serves: 4 – 6



  • 500 gm chicken thigh / beef cut in cubes
  • 1 medium onion, chopped finely
  • 1 cup cooked peas and carrots
  • 1 tsp salt
  • 3 – 4 Tbsp. olive oil
  • 1 tsp cumin (optional)
  • ½ tsp black pepper
  • ½ tsp chilli paprika
  • 1 cup mushrooms, cut in cubes (optional)
  • 200 ml cooking cream
  • 1 cup grated cheese


  • 2 cups milk
  • 2 cups flour
  • 2 eggs
  • ½ tsp salt
  • 1 Tbsp. Oil

Béchamel Sauce

  • 1 Tbsp Butter
  • 1 Tbsp flour
  • 11/2 cup milk
  • Pinch of salt
  • Pinch of nutmeg



  • In a large pan heat the oil. Add the onions and cook for 3-4 mins until the onions are softened
  • Add the chicken, stirring occasionally. When the chicken is almost cooked add peas, carrot, salt, pepper, cumin and paprika. Cook another 5 mins and then
  • Add the cooking cream, stir until it is half evaporated .Set the chicken aside


  • Beat the eggs with a whisk till they are a little fluffy.
  • Add the milk and whisk and when incorporated add the flour. Finally add the salt and mix
  • Brush a large non-stick pan with oil. Pour the batter in the center of the pan and spread it around. If you want a thin crepe use ¾ cup of batter. For a thicker crepe use 1 cup batter. Pour the batter quickly as it starts to cook immediately
  • Cook on one side till brown and then flip over and cook the other side
  • Use the batter asap – if it thickens add a little milk.

Béchamel sauce

  • Melt the butter in a pan. Add the flour and keep mixing well for 2-3 minutes to avoid lumps.
  • Add the milk gradually and keep whisking so that the mixture becomes smooth
  • Cook till it thickens

Wrapping the Crepes

  • Place each crepe on a plate. Place some filling in the center. Fold 2 sides first and then the other 2
  • Flip over and place on a baking tray which is lined with baking paper
  • Put 2-3 spoonfulls of the béchamel sauce on each crepe and top with cheese
  • Bake in a 180 C over for 10 minutes till the cheese turns brown
  • Serve hot

Download PDF version here: turkish-chicken-wraps-sibel-cinar