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Chicken-Mango Crêpes

Yield Makes 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  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.