Chicken Pineapple and Strawberry Crepes

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

Total Time:
25 minutes

Servings:
4

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

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.