Sweet Chilli Chicken Crepe Rolls
Sweet Chilli Chicken Crepe Rolls


  • 400g packet frozen French-style crepes (8)
  • 2 large iceberg lettuce leaves, shredded
  • 1 carrot, peeled, coarsely grated
  • 1 small Lebanese cucumber, halved lengthways, thinly sliced
  • 1 cup shredded barbecued chicken meat (130g)
  • ¼ cup roughly torn fresh mint leaves
  • 2 tblsps sweet chilli sauce, plus extra, to serve
  • Fresh mint leaves, to garnish
  1. Method
  2. Notes

  1. Working with one crepe at a time, warm in a microwave oven on High for 20 to 30 seconds. Place crepe on a chopping board.
  2. Place some of the lettuce, carrot, cucumber and chicken across centre of crepe. Sprinkle with some of the mint leaves. Drizzle with 1 tsp chilli sauce.
  3. Fold in sides and roll up firmly from end closest to you to enclose filling. Place on an oven tray lined with baking paper. Repeat to make 8 rolls. Refrigerate, covered, for 30 minutes.
  4. Serve crepe rolls with extra sweet chilli sauce. Garnish with extra mint.

Tip: Crepe rolls can be made up to two hours ahead. Place in an airtight container, in a single layer, in the fridge.

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