Chicken and Dill Crepes

Serves N/A

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Directions

Combine the filling ingredients. Divide equally among crepes (about 2 tablespoons each) placing on one quarter of the crepe. Fold crepe in half, then fold the corner without the filling on to the one with the filling. Place on a plate with the filling side up, garnish with some chopped fresh dill.

Ingredients

  • 2 boneless skinless chicken breast halves, cooked and diced
  • 3 tablespoons frozen peas, thawed
  • 2 tablespoons fat-free mayonnaise
  • 1 tablespoon nonfat sour cream
  • 1 tablespoon fresh dill or 1 teaspoon dried dill
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon garlic and herb seasoning
  • salt, to taste
  • pepper, to taste

Parsed from recipe text (no separate ingredient records).