Recipe Summary test

20 mins
15 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • 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.