Chicken-Mango Crêpes

Makes 4 servings


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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
1 tablespoon lime juice
8 packaged crêpes (9 in.)
1/2 cup crumbled feta cheese


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

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

5. If desired, garnish crêpes with mango slices and cilantro leaves.

Created date

May 2004

Nutritional Information

Calories 463
Caloriesfromfat 15 %
Protein 27 g
Fat 7.9 g
Satfat 2.4 g
Carbohydrate 71 g
Fiber 2.5 g
Sodium 510 mg
Cholesterol 81 mg