Chicken-Mango Crêpes

1. 1

   In a bowl, gently mix 1 cup chopped mango, 2 tablespoons chopped fresh cilantro, 3 cups (about 3/4 lb.) shredded, skinned cooked chicken, 1/2 cup Major Grey chutney, and 1 tablespoon lime juice.

2. 2

   Spoon mixture equally onto a quarter section of each of 8 packaged crepes (9 in.). Sprinkle equally with 1/2 cup crumbled feta cheese.

3. 3

   Fold crepes in half over filling, then in half again to make a triangle. Set triangles, 3-layer side down, slightly apart in 2 nonstick or lightly oiled 10- by 15-inch pans.

4. 4

   Bake in a 400u00b0 oven until filling is hot in the center and crepe edges are crisp, about 6 minutes; switch pan positions after 3 minutes. Transfer crepes to plates.

5. 5

   If desired, garnish crepes with mango slices and cilantro leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.