Name: CHICKEN AND SPINACH CREPES
Cook time: 45 min
Ingredients: 500 g chicken tenderloins or breasts ((1lb 2oz)); 1 tsp garlic powder; 1/2 tsp dried rosemary; 1/2 tsp dried thyme; 1/4 tsp salt; 1/8 tsp black pepper; 250 g lite cottage cheese ((8.8oz)); 1/2 cup grated parmesan ((60g)); 2 Tbsp mayonnaise; 1 Tbsp lemon juice; 1/2 Tbsp wholegrain mustard; 1 1/2 cups milk ((375ml)); 1/2 cup plain flour ((75g)); 1/2 cup wholemeal flour ((75g)); 2 eggs; 40 g baby spinach ((1.4oz)); 1 tsp turmeric; 1/4 tsp salt; 1/8 tsp black pepper; 1 Tbsp olive oil + extra for cooking; 250 g asparagus ((8.8oz)); 1 large carrot; 1 large avocado; 40 g baby spinach ((1.4oz))

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These easy chicken and spinach crepes are a great alternative to wraps. The recipe makes quite a large quantity, so could easily serve up to 6 people, depending on how hungry you are!

Surprisingly, you can’t even taste the wholemeal flour in the crepes, so I highly recommend using it if you have some on hand. The salad ingredients can easily be swapped out according to your tastes, and a side of fries is a very welcome addition!

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CHICKEN AND SPINACH CREPES

Keyword: CHICKEN, MAIN MEALS

Difficulty: Easy

Ready In: 45 minutes

Serves: 4

These easy chicken and spinach crepes are a great alternative to wraps. The recipe makes quite a large quantity, so could easily serve up to 6 people, depending on how hungry you are!

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Ingredients

CHICKEN FILLING

500 g chicken tenderloins or breasts (1lb 2oz)
1 tsp garlic powder
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/4 tsp salt
1/8 tsp black pepper
250 g lite cottage cheese (8.8oz)
1/2 cup grated parmesan (60g)
2 Tbsp mayonnaise
1 Tbsp lemon juice
1/2 Tbsp wholegrain mustard

CREPES

1 1/2 cups milk (375ml)
1/2 cup plain flour (75g)
1/2 cup wholemeal flour (75g)
2 eggs
40 g baby spinach (1.4oz)
1 tsp turmeric
1/4 tsp salt
1/8 tsp black pepper
1 Tbsp olive oil + extra for cooking

SALAD

250 g asparagus (8.8oz)
1 large carrot
1 large avocado
40 g baby spinach (1.4oz)

Instructions

PREPARE CHICKEN
Preheat oven to 180ºC fan bake (360ºF). Place chicken in a single layer in the middle of a large sheet of baking paper or foil. Combine garlic powder, rosemary, thyme, salt and pepper in a small bowl and sprinkle all over the chicken. Wrap up in the baking paper or foil to form a parcel. Bake for 30 minutes, until chicken is cooked through.
Meanwhile, whisk cottage cheese, parmesan, mayo, lemon juice and mustard together. Set aside.
MAKE CREPES
Place all crepe ingredients in a blender or food processor. Process until smooth. Heat a little olive oil in a large non-stick pan on medium heat. Add 1/3 cup mixture to pan and swirl to coat base of pan. Cook for one minute each side, then repeat with remaining mixture to form 8 crepes, adding more oil as required. Cover with a clean tea towel to keep warm.
PREPARE SALAD INGREDIENTS
Remove any dry ends from asparagus, place in a microwave-safe dish and microwave for 1-2 minutes, until tender. Spiralise, julienne or grate carrot. Slice avocado.
SERVE
Shred the cooked chicken using two forks. Stir into the cottage cheese mixture and season with cracked pepper to taste. Top each crepe with spinach, chicken filling, asparagus, carrot and avocado. Roll up to enclose.

Recipe Notes

WINE MATCH: A crisp Sauvignon Blanc.
GLUTEN-FREE OPTION: Ensure mayonnaise is gluten-free. Replace flour with plain gluten-free flour or buckwheat flour.
INGREDIENT SWAPS: Asparagus can be swapped for capsicum or cucumber.
BULK IT UP: This meal is delicious served with French fries or wedges!
STORING AND REHEATING: Store crepes separate from chicken and salad. Crepes can be reheated in the microwave. This is a great meal to prepare in advance.