Chicken Crepe Wraps: A Tender, Timeless Treat
There’s something undeniably charming about crepes, especially when transformed into delicious chicken crepe wraps. Originally hailing from Brittany, France, these paper-thin pancakes were once considered humble peasant food. Over time, they became a symbol of European comfort—something fancy and familiar, elegant yet easy to adapt to local kitchens. And when it comes to filling them? That’s where the magic begins.
Chicken crepe wraps combine two classics: the soft, slightly crisp edges of a freshly made crepe and the tender, savory flavor of well-seasoned chicken. This recipe bridges generations—it’s light enough for a spring lunch, cozy enough for a winter supper, and endlessly versatile, offering delightful chicken crepe wraps for any occasion.
Whether you remember crepes from childhood brunches or just now discovering their wonder, this chicken crepe wrap recipe will win you over. Filled with creamy chicken and tucked into warm crepes, it’s ideal for family dinners, brunch with friends, or meal prep with flair.
Why You’ll Love Chicken Crepe Wraps
- They’re delicate and satisfying all at once, truly embodying the essence of chicken crepe wraps.
- You can prep them ahead of time and freeze for later.
- They’re easy to customize with pantry staples.
- Perfect for weeknight dinners or elegant brunches.
Recipe Variations
- Mushroom & Spinach Chicken Crepes: Add sautéed mushrooms and baby spinach to the filling for a heartier option, perfect for those who love substantial chicken crepe wraps.
- Cheesy Jalapeño Chicken Wraps: Spice things up with chopped jalapeños and sharp cheddar.
- Buffalo Chicken Crepes: Toss shredded chicken in buffalo sauce, add a little blue cheese, and roll ’em up.
- Dairy-Free Option: Use oat milk in the crepe batter and a dairy-free cream cheese or cashew sauce for the filling.
Flavor Boosters
- Add a touch of garlic powder and smoked paprika to the chicken mixture for enhanced chicken crepe wrap flavors.
- Stir in a spoonful of Dijon mustard for brightness.
- Top with fresh herbs like chives, tarragon, or parsley.
- Use a splash of lemon juice just before wrapping to lift the flavors.
What to Serve With Chicken Crepe Wraps
- Simple Green Salad with a lemon vinaigrette
- Roasted Asparagus or steamed green beans
- Garlic mashed potatoes for a cozy side
- A chilled glass of white wine or sparkling water with lemon
Dessert Pairings
- Lemon sugar crepes or berry compote with whipped cream
- A scoop of vanilla bean ice cream
- Chocolate-dipped strawberries
- Almond flour shortbread cookies
Freezing & Storing
- To Store: Keep leftovers of chicken crepe wraps in an airtight container in the fridge for 2–3 days.
- To Freeze: Wrap filled and rolled crepes individually in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight and reheat in a skillet or 350°F oven until warm.
Ways to Use Leftovers
- Chop leftover chicken crepe wraps and toss into a pasta bake.
- Layer in a casserole dish, top with sauce, and reheat as a “chicken crepe lasagna.”
- Dice and add to a creamy soup or hearty stew.
Extra FAQs
Q: Can I make the crepes ahead of time?
A: Absolutely. Stack them between parchment and store in the fridge for 2 days or freeze for up to 2 months.
Q: Can I use rotisserie chicken?
A: Yes! It’s a great time-saver and adds a lovely roasted flavor to your chicken crepe wraps.
Q: Are crepes hard to make?
A: Not at all. The first one might be a tester, but it’s smooth sailing once you get the hang of swirling the batter.
Chicken Crepe Wraps
Equipment
- Medium nonstick skillet
- Mixing bowls
- Spatula
- Measuring cups and spoons
Ingredients
For the Crepes:
- 1 cup all-purpose flour or gluten-free blend
- 2 eggs
- 1 ¼ cups milk
- 2 tbsp melted butter
- Pinch of salt
- Optional: 1 tsp fresh herbs or ¼ tsp garlic powder for savory twist
For the Filling:
- 2 cups cooked shredded chicken
- 4 oz cream cheese softened
- ½ cup sour cream or plain Greek yogurt
- 1 tsp garlic powder
- Salt and pepper to taste
- ½ 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
- The crepe batter can be made up to 24 hours in advance.
- You can substitute turkey or canned chicken in a pinch.
- For a gluten-free version, use a 1:1 flour blend.