PrintChicken Crepe Wraps
A tender, savory wrap featuring seasoned chicken and creamy filling, all tucked into soft homemade crepes. Perfect for brunch or a cozy dinner.
- Prep Time: 20 minutes
- Additional Time: 12 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 6 wraps
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Ingredients
Units
Scale
For the Crepes:
- 1 cup all-purpose flour (or gluten-free blend)
- 2 eggs
- 1 1/4 cups milk
- 2 tbsp melted butter
- Pinch of salt
- Optional: 1 tsp fresh herbs or 1/4 tsp garlic powder for savory twist
For the Filling:
- 2 cups cooked (shredded chicken)
- 4 oz cream cheese (softened)
- 1/2 cup sour cream or plain Greek yogurt
- 1 tsp garlic powder
- Salt and pepper to taste
- 1/2 cup shredded mozzarella or Swiss cheese
- Optional: 2 tbsp chopped green onions or fresh parsley
Instructions
- In a mixing bowl, whisk together flour and salt. In a separate bowl, beat eggs and milk. Slowly whisk the wet ingredients into the flour mixture until smooth. Stir in melted butter. Let the batter rest for at least 15 minutes.
- Heat a lightly buttered nonstick skillet over medium heat. Pour in about ¼ cup of batter, swirling to coat the bottom. Cook for 1–2 minutes per side, until golden. Transfer to a plate and repeat.
- In a large bowl, mix the shredded chicken, cream cheese, sour cream, seasonings, and cheese until well combined. Adjust salt and pepper to taste. Add green onions if using.
- Place about ¼ to ⅓ cup of filling onto each crepe. Fold over the edges or roll like a burrito.
- Place crepes seam-side down in a greased skillet or baking dish. Warm in a 350°F oven for 10–15 minutes until heated through. Serve hot.
Notes
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The crepe batter can be made up to 24 hours in advance.
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You can substitute turkey or canned chicken in a pinch.
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For a gluten-free version, use a 1:1 flour blend.
Nutrition
- Calories: 251
- Sugar: 3
- Sodium: 535
- Fat: 13
- Saturated Fat: 6
- Carbohydrates: 20
- Fiber: 1
- Protein: 14
- Cholesterol: 107
