Chicken Crepes in Avocado Mayonnaise
These crepes do not contain a single drop of gluten, so if you are celiac, you are already trying it. Also, if you want to veganize it, you just have to replace the chicken with the Heura bites and that's it.
Preparation time: 40 minutes
Rations: 1 INGREDIENTS
- 50 g chickpea or buckwheat flour.
- Garlic and onion powder.
- 100g warm water.
- 1 avocado.
- 1 teaspoon mustard.
- 2 generous tablespoons of Greek yogurt.
- 1 splash of EVOO.
- A good squeeze of lime and zest of half a lime.
- 1 and half a red onion.
- 200-250g chicken.
- Great mashala.
- 1 tomato.
- Lettuce.
PREPARATION
- For the dough for our crepes we mix: the chickpea flour, and the garlic and onion powder, mix well. We add the water and beat.
- We form our crepes in a non-stick pan. We reserve.
- For the mayonnaise, mash the avocado with a fork. Add the mustard, yogurt, olive oil and lime juice. Mix well.
- Chop half an onion into very small pieces and add it to the mayonnaise. Reserve in the refrigerator.
- Chop the rest of the julienne onion and sauté in the pan until caramelized.
- Cut the chicken into strips and spice it with gran mashala. Add it to the pan and let it cook along with the onion until it is well done.
- Cut the tomato into cubes and reserve.
- Assemble the crepes: add the mayonnaise, lettuce, tomato and sautéed chicken with onion.
Recipegluten free, meat, meal
