Chicken-Mango Crêpes

Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 463
  • Calories from fat: 15%
  • Protein: 27g
  • Fat: 7.9g
  • Saturated fat: 2.4g
  • Carbohydrate: 71g
  • Fiber: 2.5g
  • Sodium: 510mg
  • Cholesterol: 81mg


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