Avocado Chicken Crêpe Wraps Recipes

CHICKEN AND AVOCADO CREPES

Steps:

• Combine the CREPE ingredients together and make the crepes in the usual way.
• Recipe should make 10-12 crepes.
• Peel the avocados, remove the stones and cut into cubes.
• Drizzle with lemon juice.
• Mix together gently, the avocado and diced chicken.
• Combine the melted butter and flour and make a roux.
• Remove from the heat and stir in a little of the milk AND cream.
• Return to the heat and blend until smooth.
• Repeat this process several times until all the cream is smoothly blended into the roux to make a thick and smooth white sauce.
• Stir in the lemon juice and then the rest of the ingredients. Stir to combine.
• Pour 1/2 the sauce over the chicken and avocado, and stir to combine.
• Lie the crepes out flat and divide the chicken and avocado mixture/filling evenly among the crepes.
• Spread the filling along one edge of each crepe.
• Roll each crepe up and place firmly side by side in lightly greased baking dish.
• It is at this stage that the crepes and sauce can be covered and refrigerated for a couple of hours until ready to serve.
• Then reheat the sauce over moderate heat and thin down with a little extra cream or milk if too thick.
• Serve the crepes with the sauce poured over the top.
• Garnish with chopped fresh chives and a sprig of parsley.
• Enjoy!

AVOCADO CHICKEN CRêPE WRAPS

Steps:

• In a medium bowl, gently combine avocado, tomatoes, shallot, chicken, and Ranch dressing. Season to taste.
• Place 1 crêpe on a plate, and add about 1/4 cup of chicken mixture onto the center. Fold crêpe in half, bottom to top, then roll from left to right to create a cone with an opening at the top. Continue with other crêpes. Serve with a side of salsa.

CHICKEN AVOCADO WRAPS

Steps:

• In a large skillet, brown chicken in oil. Stir in the tomatoes, onion, cumin, salt and cayenne. Bring to a boil. Reduce heat to low; cover and cook for 25-30 minutes or until a thermometer inserted in chicken reads 180°, stirring occasionally., Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until sauce is thickened., Peel and slice avocado; drizzle with lime juice. Spoon 1/2 cup chicken mixture over each tortilla. Top with avocado and, if desired, cilantro; roll up.

SPICY CHICKEN & AVOCADO WRAPS

Steps:

• Mix the chicken with the lime juice, chilli powder and garlic.
• Heat the oil in a non-stick frying pan then fry the chicken for a couple of mins - it will cook very quickly so keep an eye on it. Meanwhile, warm the wraps following the pack instructions or, if you have a gas hob, heat them over the flame to slightly char them. Do not let them dry out or they are difficult to roll.
• Squash half an avocado onto each wrap, add the peppers to the pan to warm them through then pile onto the wraps with the chicken, and sprinkle over the coriander. Roll up, cut in half and eat with your fingers.

CHICKEN AND AVOCADO WRAPS

Steps:

• Top tortillas with next 5 ingredients.
• Mix barbecue sauce and dressing; drizzle over tortillas.
• Roll up tortillas. Secure with toothpicks.