Low Calorie Chicken and Spinach Crepes
Ingredients
- 1½ teaspoons olive oil
- 1½ teaspoons garlic, minced
- 4 cups (lightly packed) baby spinach leaves or 2-3 cups frozen & thawed spinach leaves, chopped
- 1 cup onions, chopped
- 1 (15 oz.) jar Classico Creamy Alfredo Sauce or Classico Roasted Garlic Alfredo Sauce, see shopping tips
- 1½ cups cooked chicken, diced or shredded
- 4 premade crepes, I used Melissa’s ready to use crepes, see shopping tips
- ½ cup light mozzarella, shredded
- 4 teaspoons Parmesan cheese, grated
- Chives or scallions, chopped, for garnish
Instructions
- Preheat oven to 400 degrees. Coat a 9 x 9-inch baking pan with cooking spray.
- Heat oil in a medium, nonstick pan over medium-high. Add garlic and cook for 1 minute. Add spinach and stir until wilted. If using frozen, defrost and squeeze out liquid before adding to the pan. Transfer to a work surface, chop and set aside.
- Cook onions in the microwave for 1 minute, to soften.
- In a mixing bowl, combine 1 cup Alfredo sauce with chicken, spinach, and onions. Working with one crepe at a time, place each on a work surface. Spread a generous ½ cup chicken mixture down center of a crepe. Spread across the middle of the crepe. Roll into a cylinder. Transfer, seam-side down, to baking dish. Assemble the remaining 3 crepes and add to the baking dish. Spoon 2 tablespoons Alfredo sauce on top of each and sprinkle each with 2 tablespoons mozzarella cheese. Finally, sprinkle each with 1 teaspoon Parmesan cheese.
- Bake, uncovered, for about 15 minutes until hot and cheese is melted. Remove from the oven and let cool slightly. Sprinkle with chives or scallions, if desired.
Nutrition
Serving: 1crepeCalories: 221kcalCarbohydrates: 16gProtein: 18gFat: 9gSaturated Fat: 5gCholesterol: 48mgSodium: 934mgFiber: 1gSugar: 6gBlue Smart Points: 7Green Smart Points: 7Plus Points: 4