ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Swiss Chicken Crêpes

Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on time 20 mins
Total time 1 hr, 5 mins
Yield Makes about 4 to 6 servings
If you're a fan of lasagna, you'll love Swiss Chicken Crêpes. But instead of a tomato-based sauce, expect a savory cheese sauce with lots of flavor.

Ingredients

  • 1 (12-oz.) jar roasted red bell peppers, drained
  • Swiss Cheese Sauce
  • 3 cups finely chopped cooked chicken
  • 1 (5-oz.) package fresh baby spinach, chopped
  • 1 cup (4 oz.) shredded Swiss cheese
  • 1/4 cup chopped fresh basil
  • 1 garlic clove, pressed
  • 1 teaspoon seasoned pepper
  • 8 egg roll wrappers
  • Garnish: fresh basil leaves

How to Make It

  1. Preheat oven to 350°. Process peppers in a blender until smooth, stopping to scrape down sides as needed. Pour into 4 lightly greased 7- x 4 1/2-inch baking dish.

  2. Prepare Swiss Cheese Sauce. Stir together chicken, next 5 ingredients, and 1 cup Swiss Cheese Sauce.

  3. Divide chicken mixture among wrappers, spooning down centers; gently roll up. Place, seam sides down, over red peppers in baking dish. Top with remaining Swiss Cheese Sauce. Cover with aluminum foil.

  4. Bake, covered, at 350° for 15 minutes or until thoroughly heated and bubbly.