Crepe Chicken Wrap Recipes

CHICKEN CREPES

Steps:

• Preheat oven to 400 degrees with rack in center. Heat oil in a large skillet over medium-high. Add garlic and cook until golden, 1 to 2 minutes. Add spinach and stir until wilted. Transfer to a work surface, chop, and set aside.
• Mix 3/4 cup bechamel with chicken. Working with one at a time, place crepe on a work surface. Arrange 1/4 cup chicken mixture and 1 heaping tablespoon spinach down center of crepe; roll into a cylinder. Transfer, seam-side down, to a 9-by-13-inch baking dish; assemble and arrange more crepes, leaving 1/2 inch in between each. Spoon more bechamel on top and sprinkle with cheese. Bake until bubbly, about 15 minutes. Switch oven to broiler setting and cook until browning in spots, about 5 minutes. Remove from oven and let cool slightly. Sprinkle with parsley.

CREPE CHICKEN WRAP

Steps:

• Debone chicken.
• Cut chicken into long strips.
• cut the red and green peppers into thin ling strips.
• Add 2 cups of rice, to 4 cups of boiling chicken broth.
• Cook on midium low for 20 minutes.
• Cook the chicken strips for 5 minutes, in a deep frying pan.
• with the olive oil, chili powder, and garlic plus.
• Add the red and green peppers, also the ushrooms.
• Cook for 8 - 10 minutes more.
• Crepe.
• With a wire whisk combine flour, salt and eggs.
• then add the milk and butter gradually.
• Whisk until smooth.
• Makes about 10- 12 crepes.