Crepe Chicken Wrap Recipes

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SAVORY CHEESY CHICKEN CREPES



Savory Cheesy Chicken Crepes image

Chicken, vegetables, and cheddar cheese are stuffed into this savory crepe recipe.

Provided by Rachel Farnsworth

Categories     Main Dish

Time 55m

Number Of Ingredients 11

3 eggs
1/2 teaspoon salt
2/3 cup all-purpose flour
1 cup milk
1 cup sour cream
8 oz. mushrooms (sliced)
1/4 cup sliced black olives
1/4 cup thinly sliced green onion
1/4 cup finely chopped celery
2 cups diced (cooked chicken)
1 cup shredded cheddar cheese (divided)

Steps:

  • Make crepe batter by placing eggs, salt, flour, and milk in a blender. Blend until smooth.
  • Heat a nonstick skillet over medium heat. Lightly grease the pan. Pour a little of the crepe batter in the pan and swirl it around to cover the bottom of the pan. Let cook about 1 minute, until surface loses its shine. Flip carefully. (see video for demonstration). Repeat until all batter has been used.
  • Preheat oven to 400 degrees. Lightly grease a 9x13 pan.
  • Make the filling by combining the sour cream, mushrooms, olives, green onion, celery, chicken, and half the cheddar cheese in a mixing bowl. Place a heaping spoonful in the center of each crepe. Fold ends and sides over and place in prepared pan.
  • Bake 20 minutes at 400°. Remove from oven and sprinkle on 1 cup grated cheese. Bake another 10 minutes until cheese is melted.

Nutrition Facts : Calories 189 kcal, Carbohydrate 9 g, Protein 11 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 87 mg, Sodium 587 mg, Sugar 3 g, ServingSize 1 serving

CREPE CHICKEN WRAP



Crepe Chicken Wrap image

Make and share this Crepe Chicken Wrap recipe from Food.com.

Provided by gmgmom9

Categories     Chicken Breast

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup milk
1/2 cup water
2 eggs, beaten
2 teaspoons butter, melted
6 chicken breasts
1/2 cup sour cream
1 red pepper
1 green pepper
12 medium mushrooms
2 cups long grain white rice
4 tablespoons virgin olive oil
4 cups chicken broth
1 tablespoon garlic, plus
1 tablespoon spices
1 teaspoon chili powder

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.

Nutrition Facts : Calories 765.7, Fat 31.9, SaturatedFat 9.8, Cholesterol 177.9, Sodium 857.9, Carbohydrate 71.7, Fiber 2.6, Sugar 2.7, Protein 45

EASY CHICKEN-STUFFED CREPES



Easy Chicken-Stuffed Crepes image

This is a recipe that was given to me a couple of years ago. My hubby really loves it especially when I use rotisserie chicken as part of the filling versus just chicken breast. These crepes cook very quickly so don't wander too far from the stove while cooking. They also freeze very well!

Provided by dutschd

Categories     Savory Crepes

Time 1h

Yield 10

Number Of Ingredients 11

1 ⅓ cups milk
1 cup all-purpose flour
4 large eggs
2 tablespoons oil
¼ teaspoon salt
2 (10.5 ounce) cans condensed cream of chicken soup
3 ½ cups shredded roasted chicken
1 cup shredded Cheddar cheese
⅔ cup milk
1 (4 ounce) can sliced mushrooms, drained
⅓ cup sliced almonds

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Whisk milk, flour, eggs, 2 tablespoons oil, and salt together in a bowl until well combined.
  • Heat a nonstick 10-inch skillet or crepe pan over medium-high heat until hot. Pour about 1/4 to 1/3 cup batter into the hot pan and immediately tilt the pan so the batter covers the bottom. Cook until the edges start to dry and the center is just about set, 1 to 3 minutes. Flip and repeat to brown the other side. Transfer to a sheet of waxed paper and repeat to make remaining crepes. Stack crepes between layers of waxed paper while you make the filling.
  • Stir condensed soup, chicken, Cheddar cheese, milk, and mushrooms together in a large bowl until blended. Spoon about 1/3 to 1/2 cup chicken mixture down the side of one crepe. Roll the crepe, tucking in the sides as you roll. Repeat to stuff remaining crepes.
  • Place crepes with seams facing down in the prepared baking dish. Pour remaining soup mixture over top and sprinkle with sliced almonds.
  • Bake in the preheated oven until hot and bubbly, 20 to 30 minutes.

Nutrition Facts : Calories 315.8 calories, Carbohydrate 17.6 g, Cholesterol 132.1 mg, Fat 16.2 g, Fiber 0.9 g, Protein 24.1 g, SaturatedFat 5.6 g, Sodium 647.9 mg, Sugar 3.1 g

HUBBY'S FAVORITE CREPES



Hubby's Favorite Crepes image

"This is a great way to use up leftover chicken. It always brings a smile to my husband's face when he comes in for supper and sees it on the table."-Joanne Sieg, River Hills, Manitoba

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 5 servings.

Number Of Ingredients 14

1/4 cup butter, cubed
1/2 pound sliced fresh mushrooms
1/4 cup finely chopped onion
1/4 cup all-purpose flour
2 cups 2% milk
2 teaspoons chicken bouillon granules
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
1/2 cup sour cream
3 tablespoons sherry or chicken broth
2 cups finely chopped cooked chicken
2 tablespoons minced fresh parsley, divided
15 prepared crepes (9 inches)
Additional sour cream, optional

Steps:

  • In a large skillet over medium-high heat, melt butter. Add mushrooms and onion; saute until tender. Sprinkle with flour; stir until blended. Gradually add milk. Stir in the bouillon, Italian seasoning and pepper., Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in sour cream and sherry. Remove 1 cup sauce; set aside. Stir chicken and 1 tablespoon parsley into remaining mixture; heat through., Spread 3 tablespoons filling down the center of each crepe; roll up. Drizzle reserved sauce over the top. Sprinkle with remaining parsley. Serve with additional sour cream if desired.

Nutrition Facts : Calories 460 calories, Fat 23g fat (13g saturated fat), Cholesterol 114mg cholesterol, Sodium 752mg sodium, Carbohydrate 37g carbohydrate (12g sugars, Fiber 1g fiber), Protein 25g protein.

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