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Chicken and Avocado Crepes with California Avocado Sauce

Chicken and Avocado Crepes with California Avocado Sauce


Total time:

47 min

Prep time:

2 min

Cook time:

45 min


Serving Size: 16

As needed Chicken
1/2 gal. orange juice
1 bunch cilantro, chopped
12 cloves garlic
1/2 (7-oz.) can chipotle in adobo
2 cups canola oil
1 lime, sliced
8 (8-oz.) chicken breasts
As needed Salt & pepper
As needed Sauce
1 Tbsp. canola oil
1/4 small yellow onion, cut into ¼-inch dice
1 clove garlic, crushed
3 ripe, Fresh California Avocados, halved and seeded
1 cup fat free milk
1 Tbsp. fresh chopped parsley
1 Tbsp. lemon juice
As needed Kosher Salt and freshly ground pepper, to taste
1 ripe, Fresh California Avocados, halved and seeded
5 Eggs
2 cups fat-free milk
2 Tbsp. canola oil
1/2 tsp. ground cumin
1 tsp. chili powder
1 zest of lemon
1 tsp. kosher salt
1 poblano chile roasted (skin and seeds removed)
1 1/4 cups all purpose flour

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  1. Marinate and cook the chicken: Put orange juice, cilantro, garlic, chipotle and canola oil for the marinade into a blender and puree until combined. Add the sliced lime, salt and pepper and marinate the chicken breasts for about 2 hours.  Season each chicken breast with salt and pepper and grill on a grill or in a grill pan until internal temperature reaches 145 degrees. Reserve.
  2. Prepare Avocado Sauce: Heat the oil in a small pan and lightly fry the onion and garlic until soft. Scoop the avocado for the sauce into a small mixing bowl and mash well with a fork. Stir into the onion mixture, add the milk and lemon juice and season to taste. Keep warm and add chopped parsley just before serving. Add a little water if sauce gets too thick.
  3. Make Crepes: Put all the crepe ingredients, except for the flour, into a blender and puree. Pour into a mixing bowl and stir in flour until combined. Let rest in refrigerator for 1 hour. Heat a small non-stick pan or a crepe pan and using a non stick spray, place about 1 ounce of mix into pan and twirl pan to evenly coat bottom with the batter. Cook for about 1 minute and then carefully flip over and continue to cook for another 30 seconds.
  4. Chef’s Tip: because of the ingredients in this batter, it is necessary to use spray each time
  5. To Plate: Seed, peel and dice the remaining avocados into 1 inch dice. Slice each chicken breast into 6 slices and place 3 slices along with 1 Tbsp. diced avocado in each crepe and wrap. Place two crepes on a plate, top with 1 ounce of sauce and serve.

Yield: 16 Crepes

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

Calories 430; Total Fat 28 g (Sat 3.5 g, Trans 0 g, Poly 5 g, Mono 15 g); Cholesterol 155 mg; Sodium 440 mg; Potassium 810 mg; Total Carbohydrates 31 g; Dietary Fiber 7 g; Total Sugars 8 g; Protein 18 g; Vitamin A 1080 (IU); Vitamin C 23 mg; Calcium 220 mg; Iron 2 mg; Vitamin D 38 (IU); Folate 112 mcg; Omega 3 Fatty Acid 1.1 g

% Daily Value*: Vitamin A 20%; Vitamin C 40%; Calcium 20%; Iron 15%


*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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