Chicken Pineapple and Strawberry Crepes

This is a light meal with fruit and chicken wrapped in a crepe.

Photo of Chicken Pineapple and Strawberry Crepes

INGREDIENTS:

pineapple puree (recipe below)
1/2 cup bottled coleslaw dressing
1/4 teaspoon dried basil leaves, crushed
1/4 teaspoon salt
1 cup cooked chicken, shredded
1/4 cup red bell pepper(s), finely chopped
1/4 cup DOLE® Red Onion, finely chopped
1/4 cup water chestnuts,minced
1-1/2 cups frozen DOLE Pineapple Chunks, thawed, well drained
1 cup frozen DOLE Whole Strawberries, partially thawed
4 (9-inch) ready-made crepes
12 frozen DOLE Pineapple Chunks
4 teaspoons DOLE Green Onions, sliced

DIRECTIONS:

  1. Prepare pineapple puree; set aside.
  2. Stir together coleslaw dressing, basil and salt in large bowl. Add chicken, bell pepper, red onion and water chestnuts.  Mix well.

  3. Cut 3/4 cup pineapple chunks in half.  Add to chicken mixture with strawberries; Stir gently.

  4. Place each crepe on a plate.  Spoon chicken mixture equally into each crepe.  Roll up or fold crepes into quarters.

  5. Top each equally with pineapple puree.  Garnish each with 3 pineapple chunks and green onions.

  6. 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.
Fruit pairings tout 2018
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