Chicken and Veggie Stuffed Crepes

Chicken and Veggie Stuffed Crepes

These Mediterranean Chicken and Veggie Stuffed Crepes are delicious, healthy, and full of vibrant flavors. They’re perfect for a light yet satisfying lunch or dinner. Enjoy the Mediterranean-inspired twist on a classic crepe!

Ingredients:

For the Crepes:

1 cup all-purpose flour

2 large eggs

1 1/2 cups milk (use whole milk or a plant-based milk for a dairy-free version)

1/4 tsp salt

1 tbsp olive oil (or melted butter)

1/2 tsp dried oregano (to enhance the Mediterranean flavor)

For the Chicken and Veggie Filling:

2 cups cooked chicken, shredded (preferably rotisserie or grilled chicken)

1 tbsp olive oil

1 medium zucchini, diced

1 red bell pepper, diced

1/2 cup cherry tomatoes, halved

1/4 cup Kalamata olives, chopped

1/2 cup red onion, finely diced

2 cloves garlic, minced

1 tsp dried oregano

1/2 tsp ground cumin (optional, for a Mediterranean touch)

1/2 cup fresh spinach (optional, for added greens)

Salt and pepper, to taste

1/4 cup crumbled feta cheese (optional for extra Mediterranean flavor)

1/4 cup fresh parsley, chopped (for garnish)

For the Sauce:

1/2 cup Greek yogurt (for a Mediterranean, creamy touch)

2 tbsp olive oil

1 tbsp lemon juice

1 tbsp fresh dill, chopped (or dried dill if fresh isn’t available)

Salt and pepper, to taste

Instructions:

1. Make the Crepes:

In a medium mixing bowl, whisk together flour, eggs, milk, salt, olive oil, and dried oregano until smooth.

Let the batter rest for 10-15 minutes to improve the texture of the crepes.

Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with a little olive oil or cooking spray.

Pour about 1/4 cup of batter into the skillet, swirling to evenly coat the bottom of the pan.

Cook the crepe for about 1-2 minutes until the edges lift easily, then flip and cook for another 30 seconds on the other side. Set the cooked crepes aside on a plate.

Repeat the process until all the batter is used up, stacking the crepes on top of each other.

2. Prepare the Chicken and Veggie Filling:

Heat olive oil in a large skillet over medium heat.

Add the red onion and garlic, and sauté for 2-3 minutes until softened.

Add the zucchini, bell pepper, cherry tomatoes, and Kalamata olives. Sauté for another 5-7 minutes, until the veggies are tender.

Stir in the shredded chicken, oregano, cumin (if using), and spinach (if using). Cook for another 2-3 minutes until the spinach wilts and the chicken is heated through.

Season with salt and pepper to taste. If desired, stir in the crumbled feta cheese for extra flavor and creaminess.

3. Prepare the Sauce:

In a small bowl, combine Greek yogurt, olive oil, lemon juice, and fresh dill. Stir until smooth and season with salt and pepper to taste. This sauce will be drizzled over the crepes for added creaminess and Mediterranean flavor.

4. Assemble the Stuffed Crepes:

Take each crepe and place a generous amount of the chicken and veggie filling in the center.

Fold the sides of the crepe over the filling to enclose it or simply roll it up like a burrito.

Repeat with the remaining crepes and filling.

5. Serve:

Place the stuffed crepes on a serving platter. Drizzle the Greek yogurt sauce over the top.

Garnish with fresh parsley and any extra crumbled feta cheese.

Serve immediately, or refrigerate for up to 2 hours if making ahead.

Notes & Tips:

Chicken: Use rotisserie chicken or any leftover chicken for convenience. For a lighter version, you can use grilled chicken breast or even turkey as a substitute.

Vegetable Variations: Feel free to swap out or add other Mediterranean vegetables such as eggplant, artichokes, or sun-dried tomatoes. Olives and tomatoes are staples in Mediterranean cuisine and really help bring the dish together.

Crepes: Let the crepe batter rest to ensure the crepes turn out smooth and tender. For a gluten-free version, substitute the flour with a gluten-free flour blend.

Make-Ahead Option: You can prepare the chicken and veggie filling and Greek yogurt sauce ahead of time and refrigerate them separately. Assemble and cook the crepes when you’re ready to serve.

Cheese: The feta cheese is optional, but it adds a great Mediterranean touch. You can use other cheeses such as goat cheese or mozzarella if you prefer

Vegetarian Option: To make this a vegetarian meal, replace the chicken with chickpeas, tofu, or even lentils. For extra richness, you can stir in some ricotta cheese or cream cheese to the veggie mixture.

Lighter Version: For a lighter version of the sauce, you can skip the olive oil and use plain non-fat yogurt or even low-fat sour cream.

Serving Suggestions: These stuffed crepes are perfect on their own, but you can serve them with a side of Greek salad, hummus, or roasted vegetables for a complete Mediterranean meal.