Chicken and Pepper Jack Wraps
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
6
- For Crepes
- 3 eggs
- 1 ½ cups all-purpose flour
- ¾ cup milk
- ¾ cup water
- ¼ tsp salt
- 3 Tbsps melted butter (cooled)
- non-stick cooking spray
- For Filling
- 4 Tbsps butter
- 2 small onions (chopped)
- 2 cloves garlic cloves (minced)
- 2 cups cooked Chicken breasts (shredded)
- 1 pkg Frozen Spinach (cooked and thoroughly drained)
- salt (to taste)
- peppers (to taste)
- 1 cup Pepper Jack Cheese (shredded)
Preparation steps
1.
For Crepes:
2.
In a large mixing bowl, beat the eggs. Mix in the flour gradually. Slowly add the milk and water, stirring to combine. Add the salt and butter and mix with a whisk until smooth.
3.
Heat medium sized skillet coated with cooking spray over medium high heat.
4.
Using a 1/4 measuring cup, scoop the batter onto the skillet. Tilt the pan with a circular motion so that the batter coats the surface evenly in a thin layer.
5.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Repeat until all batter is used. Set aside.
6.
For the Filling:
7.
Melt butter in skillet over medium high heat. Add onions and garlic and sauté, stirring, for about 5 minutes. Add chicken and sauté until chicken is heated through and onions are translucent. Add spinach and cook until heated through. Add salt and pepper to taste. Remove from heat.
8.
Preheat oven to 250 F degrees.
9.
Divide the chicken and spinach filling between crepes and roll. Place crepes on a baking sheet (opening down). Sprinkle with pepper jack cheese. Place in preheated oven and cook for about 6-8 minutes or until cheese has melted.
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