Can I use regular lavash instead of egg crepes?

Yes, you can use thin lavash, but the calories will increase and it won't be flourless. Egg crepes make a lighter, protein-rich base.

How many crepes does this make?

From 165g of eggs (about 3 eggs), you'll get 2–3 thin crepes depending on the pan size. Enough for one serving.

How to make the crepes more elastic?

Add a splash of milk and a pinch of salt to the eggs. Cook over medium heat to avoid drying out. You can also add 1 tsp of oil to the batter for extra flexibility.

Absolutely. Garlic sauce made with sour cream or Greek yogurt with herbs works great. Spread it on the crepe before adding the filling.

Shawarma

Name: Shawarma
Total time: 20 min
Yield: 1 порция
Cuisine: International
Ingredients: Chicken egg — 165 g; Milk — 20 g; Pork — 100 g; Adyghe cheese — 60 g; Bell pepper — 30 g; Moscow salad — 20 g

30min

395g

Nutrition per 100g

239

This egg wrap shawarma is a game-changer for those who love hearty yet healthy meals. Instead of traditional lavash, a tender egg crepe makes this snack lighter but just as delicious. Juicy pork, crispy fried Adyghe cheese, and crunchy bell pepper wrapped in fresh lettuce create a perfect balance of textures and flavors. Quick to make, it never disappoints!

BreakfastHealthyanddeliciousSnack

WHAT YOU WILL NEED

From ingredients

6 products

Base

Filling

SIMPLE PROCESS

Step by step recipe

For a juicy and crispy shawarma, make sure the egg crepes are thin and elastic, not overcooked. Fry pork and Adyghe cheese over high heat until golden to lock in the juices. Assemble the shawarma just before serving to keep the vegetables crisp. Follow these steps for a perfect homemade shawarma.

Step 1

Prep Ingredients

Slice pork thinly across the grain, cut bell pepper into strips, cube Adyghe cheese, and wash and dry lettuce leaves.

Step 2

Fry the Pork

Heat a skillet with a little oil over high heat. Fry the pork until golden (5–7 minutes), season with salt and pepper. Transfer to a plate.

Step 3

Fry the Cheese

In the same skillet, fry the cheese cubes until golden on all sides (2–3 minutes). Add to the pork.

Step 4

Make the Egg Crepes

In a bowl, whisk eggs with milk and a pinch of salt. Heat a non-stick skillet over medium heat. Pour in a third of the batter, spread thinly, and cook for 1–2 minutes until golden. Flip and cook 30 seconds. Repeat with the remaining batter.

Step 5

Assemble the Shawarma

Place a lettuce leaf on each crepe, then top with pork, cheese, and bell pepper. Add sauce if desired. Roll tightly into a wrap.

Step 6

Serve

Serve the shawarma whole or cut in half. Garnish with fresh herbs. Enjoy warm!

CHEF'S TIP

Thin, Elastic Egg Crepes

Whisk eggs with milk and a pinch of salt. Cook in a preheated non-stick skillet without oil or with minimal oil. The crepes should be thin and flexible — they won't tear when rolled.

Juicy Pork — the Secret to Flavor

Use pork tenderloin or neck. Slice thinly across the grain and fry over high heat until browned to seal in the juices. Don't salt too early to prevent toughness.

Adyghe Cheese Adds Creaminess

Cube the cheese and fry in the same pan after the pork until golden. It turns soft inside and slightly crispy outside, adding a creamy note to the filling.

Assemble Properly

Layer lettuce leaves on the egg crepe, then add the filling. Don't overfill to make rolling easy. Wrap tightly and serve warm while the crepe is still pliable.

SUBSTITUTIONS

Add your taste

With Chicken Instead of Pork Replace pork with chicken breast — the dish becomes lower in calories and more diet-friendly. Reduce frying time to 5–7 minutes.
Vegetarian Version Skip the meat, add more bell pepper, zucchini, mushrooms, and avocado for a hearty veggie shawarma.
With Feta Instead of Adyghe Cheese Use feta or Greek cheese instead of Adyghe — they are saltier and add a tangy kick.
Add a Sauce Spread garlic yogurt or sour cream sauce on the crepe before adding the filling for extra moisture and flavor.

HOW TO STORE

How to Store Egg Wrap Shawarma

Best enjoyed fresh — the egg crepe stays flexible and the vegetables remain crisp. If you have leftovers, wrap in plastic and refrigerate for up to 1 day. Reheat in a dry skillet for 2–3 minutes per side or in the microwave. Do not freeze — the crepe and vegetables lose texture.

GOOD TO KNOW