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Crepes with Garlic Chicken

A twist on a traditional French dish, these garlic chicken crepes are sure to please everyone. Serve a mixed green salad with red onion and orange segments to complete the meal.

Prep Time 
Cook Time 
Total Time 
Servings 
4

Ingredients 

1/2 Gold'n Plump® Deli Rotisserie Chicken, meat removed and shredded (about 2 cups)
1 jar (15 ounces) Alfredo sauce
1 package (9 ounces) frozen spinach, thawed, squeezed dry
1 cup shredded carrots
1/2 cup shredded Parmesan cheese
1/2 cup finely chopped green onions
8 prepared crepes

Instructions 

Heat oven to 400ºF. Spray a 13x9-inch non-reactive baking dish with non-stick cooking spray,. Stir together chicken, 1 cup of Alfredo sauce, spinach, shredded carrots, cheese, and green onions (reserve 1 tablespoon of onions.)

Spoon 1/2 cup of chicken mixture down the center of each crepe and fold sides over filling. Place seam-side down in baking dish. Spoon remaining Alfredo sauce over the crepes. Cover pan with aluminum foil.

Bake 20 minutes. Uncover and bake 5 to 8 minutes or until hot and topping is light golden brown. Garnish top with the reserved 1 tablespoon of chopped green onion.

Tips 

Look for prepared crepes in the produce section of the supermarket. If crepes are not available lefse, egg roll wrappers or small flour tortillas will work.

1 Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.

Variations 

Any flavor of Gold’n Plump® Deli Rotisserie Chicken may be used.

Nutritional information may change when substituting product. If you choose to substitute frozen chicken for this recipe, it's best to thaw the product before cooking.

Possible Substitutions 
Cuisine 
  • Serving Size
    • Servings 
      4
  • PER SERVING
    • Calories 
      827
    • Calories from Fat 
      58%
    • Total Fat 
      54g
    • Saturated Fat 
      30g
    • Trans Fat 
      2g
    • Total Carbohydrate 
      43g
    • Protein 
      39g
    • Sugars 
      10g
    • Cholesterol 
      285mg
    • Dietary Fiber 
      4g
    • Sodium 
      1,100mg
  • DAILY VALUE
    • Vitamin A 
      230%
    • Vitamin C 
      9%
    • Calcium 
      62%
    • Iron 
      21%
  • DIETARY EXCHANGES
    • Starch/Bread 
      2
    • Other Carbohydrates 
      1
    • Fat 
      6
    • Med-Fat Meat 
      5
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method