Crepe Chicken Wrap Recipe

Name: Crepe Chicken Wrap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: batter for 12 crepe; 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

Servings: persons

batter for 12 crepe
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

1
Debone chicken.
2
Cut chicken into long strips.
3
cut the red and green peppers into thin ling strips.
4
Add 2 cups of rice, to 4 cups of boiling chicken broth.
5
Cook on midium low for 20 minutes.
6
Cook the chicken strips for 5 minutes, in a deep frying pan.
7
with the olive oil, chili powder, and garlic plus.
8
Add the red and green peppers, also the ushrooms.
9
Cook for 8 - 10 minutes more.
10
Crepe.
11
With a wire whisk combine flour, salt and eggs.
12
then add the milk and butter gradually.
13
Whisk until smooth.

1458

kcal

Calories

Fat

111

Carbs

147

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: batter for 12 crepe, 1 cup all-purpose flour, 1/2 teaspoon salt, 1/2 cup milk, and more.

Yes, Crepe Chicken Wrap falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crepe Chicken Wrap

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions