Savory Stuffed “Crêpes”

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.

4 servings


Ingredients

  • 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


Directions:

  1. Preheat oven to 375℉.

  2. 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.

  3. 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.

  4. In a medium bowl, stir together ricotta, ¼ cup parmesan, chives, thyme, and lemon zest.

  5. 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.

  6. Bake 15 minutes or until hot and melty. Garnish with parsley and serve warm.


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