"A gourmet who thinks of calories is like a tart who looks at her watch." ~ Julia Child
........So I am in the mood for pancakes but this my newly acquired #teamfifat status will not allow my conscience be!! I keep thinking of all that flour, all that milk, sugar, butter, egg....aarrgggh!!!! Besides its not like i can eat just 1 piece..... may be 3? How many jumping jacks and sit-ups will that translate to????.......
The stream of thoughts that led me to device a master plan: eat just one piece, get stuffed, and be subjected to less guilt-induced planks!
To crown it all, I had just received my shipment of the world famous Yajichurri from Dooney's Kitchen and with all the raving reviews I had read I was still strategizing on how to use this precious gem wisely and make the 'mostest' (yea....it's a thing) out of it!
A Crepe wrap! Filled with very spicy chicken and veggies! Great idea, right????
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| Bella's Less Guilt, Less Jumping Jacks Crepe Wrap |
Ingredients
1 cup of Flour
2 tbs of Sugar
3 Eggs
Salt
2tbs of melted Butter
Shredded Chicken
Carrot
Cabbage
Green pepper
1 Tomato
2 Yellow pepper
1 small Onions
2 Tatashe
1 tbs of Yaji Churri
Curry
Thyme
Seasoning Cubes
Let's cut to the chase.....
First step, make a basic crepe mix. I mixed the flour, pinch of salt or two and sugar in a bowl and whisked the eggs with the melted butter in another bowl. I poured in the egg and mixed, slowly adding water till I got my desired consistency (I try to make my batter light as in the picture so the crepe isn't thick making the wrap easier to execute) and then whisked till smooth.
Heating up my lightly oiled pan, I scoop a spoon of batter onto it and immediately swirl the batter to cover the base of the pan. Cook for about 2 minutes on medium heat then flip and cook for a minute or less on high heat. (I like the way the browned spots look like polka dots when I cook the flip side on high heat.........pretty!).
For the filling, I simply stir fried the onion, tomato, tatashe, yellow pepper and seasoning with a little melted butter. I added the shredded chicken and continued to stir till the chicken was cooked, give or take 2 minutes. I added a tablespoon of Dooney's yajichurri (I am economizing) and the green pepper, then turned off the heat.
To make the wrap, I simply folded the crepe in 4 and filled the pockets with my stir-fried chicken, finely cut cabbage and shredded carrot. There you have it!!
Bella's less guilt, less jumping jacks crepe wrap!!
Extra tips:
- You can mix your cabbage and carrot with a little mayo, I prefer avocado pear but I didn't have any.
- You can also be more #fitfam and use almond flour (it's a healthier but pricier option) and no sugar.
- Be like me and spice up your shredded chicken or beef (I use fresh garlic, thyme and knorr seasoning) when you buy them before freezing or refrigerating. Whenever you wanna use them, they are good to go.
Take a shot at it, and thank me later!!!
