Chickpea-Crêpe Chicken & Herb Rolls

Ingredients

Chickpea crêpes

• 200 g chickpea flour
• 2 large eggs (100 g without shells)
• 1½ cups (360 mL) water
• ¼ tsp (1.5 g) fine salt
• 1 tbsp (14 g) olive oil, for cooking all crêpes

Chicken filling and sauce

• 400 g cooked skinless chicken breast, chilled and shredded
• 250 g plain nonfat Greek yogurt
• 250 g cucumber, seeded and finely diced
• 2 tbsp (30 g) lemon juice
• 20 g fresh dill, finely chopped
• 1 tsp (2 g) ground cumin
• ¼ tsp (1.5 g) fine salt
• 100 g baby spinach

Equipment

Nonstick 8-inch skillet, whisk, mixing bowls, ladle

Allergens and ingredient notes: Egg, milk, chickpea. Use chicken that was originally cooked to 165°F (74°C); nutrition assumes cooked skinless breast.

Estimated nutrition per serving

482 calories · 53 g protein · 35 g carbohydrate · 13 g fat

Estimated per stated serving from generic ingredient values, including all listed components; not laboratory tested. Actual brands and substitutions vary.

Step by step

1. Whisk chickpea flour, eggs, water and crêpe salt into a smooth thin batter. Rest 30 minutes, then whisk again; it should pour like light cream.
2. Mix yogurt with lemon juice, dill, cumin and filling salt. Reserve half in a separate clean bowl for serving. Mix the other half with shredded cooked chicken and diced cucumber. Keep refrigerated.
3. Heat an 8-inch nonstick skillet over medium heat. Brush with a little of the measured oil. Pour one eighth of the batter, about ⅓ cup, and immediately swirl to coat the base. Cook 2–3 minutes until edges lift and the top loses its wet sheen; flip and cook 1 minute, until set throughout. Repeat for 8 crêpes using the remaining batter and measured oil.
4. Let crêpes cool 5 minutes so they do not wilt the filling. Divide spinach and chicken mixture equally among all 8 crêpes, keeping filling in the center. Roll gently without overfilling. Serve 2 rolls per portion with one quarter of the reserved sauce.

The Devotti twist: Chickpea flour creates a tender savory wrap with a subtly nutty flavor, while cucumber keeps the chicken filling fresh.

Make ahead and storage

Refrigerate cooked crêpes and chicken filling separately within 2 hours for up to 2 days. Assemble just before serving; these rolls are intended to be eaten cool.