Chicken Pineapple and Strawberry Crepes
This is a light meal with fruit and chicken wrapped in a crepe.
Ingredients
pineapple puree recipe below
½ cup bottled coleslaw dressing
¼ teaspoon dried basil leaves crushed
¼ teaspoon salt
1 cup cooked chicken shredded
¼ cup red bell peppers finely chopped
¼ cup chopped red onion
¼ cup water chestnutsminced
1-½ cups frozen DOLE Pineapple Chunks thawed well drained
1 cup frozen DOLE Whole Strawberries partially thawed
4 (9-inch) ready-made crepes
12 each frozen DOLE Pineapple Chunks
4 teaspoons green onions, sliced
Directions
- Prepare pineapple puree; set aside.
- Stir together coleslaw dressing, basil and salt in large bowl. Add chicken, bell pepper, red onion and water chestnuts. Mix well.
- Cut 3/4 cup pineapple chunks in half. Add to chicken mixture with strawberries; Stir gently.
- Place each crepe on a plate. Spoon chicken mixture equally into each crepe. Roll up or fold crepes into quarters.
- Top each equally with pineapple puree. Garnish each with 3 pineapple chunks and green onions.
- Pineapple Puree: Combine 3/4 cup DOLE Frozen Pineapple Chunks, thawed and well drained and 2 tablespoons pineapple juice from the package in small bowl of food processor. Blend until smooth. Makes about 1/2 cup.