- Cook Time
- Prep Time
- 4 cups packed cilantro leaves
- 1 serrano chile, stemmed and seeded
- 1 clove garlic
- 2 teaspoons grated fresh ginger
- 6 tablespoons extra-virgin olive oil
- 2 teaspoons cider vinegar
- Salt and pepper
- 8 store-bought large crepes
- 1 pound chicken cutlets
- 3 teaspoons garam masala
- 2 yellow bell peppersstemmed, seeded and thinly sliced
- 1 large onion, thinly sliced
Preheat the oven to 175 degrees . Using a food processor, puree the cilantro, chile, garlic and ginger. Pour in 2 tablespoons olive oil, the vinegar and 1/2 teaspoon each salt and pepper; puree. Wrap the crepes in foil and place in the oven to warm.
In a large skillet, heat 3 tablespoons olive oil over high heat. Season the chicken with 2 teaspoons garam masala, salt and pepper; add to the skillet and cook, turning once, until golden brown, about 5 minutes. Transfer the chicken to a cutting board; let stand for 5 minutes before thinly slicing. Lower the heat to medium, add the remaining 1 tablespoon olive oil, the bell peppers and onion to the skillet and season with the remaining 1 teaspoon garam masala, salt and pepper. Cook, stirring occasionally, until softened and golden, 5 to 7 minutes.
Remove the crepes from the oven and transfer to a work surface. Stack 2 crepes on top of each other and spread with one-quarter of the chutney. Arrange one-quarter of the chicken in a line down the center and top with one-quarter of the bell peppers and onion. Fold over one side to cover the filling and form a half-moon, then roll to enclose; repeat with the remaining crepes and filling.