Our Top 8 allergen-free and gluten-free Soft Cauliflower Wraps are the perfect base for these in(crepe)able Savory Stuffed Crepes! 🤗 Grab the recipe below.
2 boneless skinless chicken breasts
1 teaspoon fine sea salt
½ teaspoon black pepper
1 tablespoon olive oil
½ pound asparagus, tough parts of stems discarded
½ cup ricotta
½ cup grated parmesan (2oz), divided
2 tablespoons chopped fresh chives
1 tablespoon fresh thyme leaves
Finely grated zest of 1 lemon
4 Julia’s TableⓇ Sweet Potato Wraps
2 tablespoons chopped parsley
Preheat oven to 375℉.
Place chicken breasts between 2 pieces of plastic wrap. Using the flat side of a meat tenderizer, pound chicken to ½” thickness. Transfer to a baking dish and season both sides with salt and pepper. Drizzle with olive oil. Cover with foil and bake 25 minutes or until internal temperature reaches 165℉. Let chicken cool enough to handle, and shred using two forks.
Fill a pot with 1”water and fit with a steamer basket. Steam asparagus over high heat until bright green and tender, 3-5 minutes. Let cool enough to handle, then chop into ¼” pieces.
In a medium bowl, stir together ricotta, ¼ cup parmesan, chives, thyme, and lemon zest.
Lay wraps on a countertop. Spread 3 tablespoons cheese mixture on half of each wrap. Top each with chicken and asparagus. Fold wrap over filling, then fold in half again into a fan-like shape and transfer to a baking sheet. Sprinkle crêpes with remaining ¼ cup parmesan.
Bake 15 minutes or until hot and melty. Garnish with parsley and serve warm.
Kids In the Kitchen!