1 cup nonfat sour cream
6 tablespoons honey
1 tablespoon lemon juice
2 teaspoons curry powder
1/2 teaspoon salt
1/8 teaspoon ground red pepper, or to taste
1 1/2 pounds boneless skinless chicken breasts, cooked and cut into 1-inch cubes
1 pound asparagus, cooked, cooled and cut into 1-inch pieces
1 red bell pepper, diced
2 green onions, thinly sliced
Low-Fat Honey Crêpes (see recipe)
Fresh parsley or cilantro sprigs (optional)
Servings: 6
Combine sour cream, honey, lemon juice, curry powder, salt and ground red pepper in large bowl until well blended. Add chicken, asparagus, bell pepper and green onions; toss to coat evenly with dressing. Spoon 1/3 cup chicken mixture down center of each crêpe. Fold and roll crêpes to enclose chicken mixture. Garnish with parsley sprigs, if desired.
6 tablespoons honey
1 tablespoon lemon juice
2 teaspoons curry powder
1/2 teaspoon salt
1/8 teaspoon ground red pepper, or to taste
1 1/2 pounds boneless skinless chicken breasts, cooked and cut into 1-inch cubes
1 pound asparagus, cooked, cooled and cut into 1-inch pieces
1 red bell pepper, diced
2 green onions, thinly sliced
Low-Fat Honey Crêpes (see recipe)
Fresh parsley or cilantro sprigs (optional)
Servings: 6
Combine sour cream, honey, lemon juice, curry powder, salt and ground red pepper in large bowl until well blended. Add chicken, asparagus, bell pepper and green onions; toss to coat evenly with dressing. Spoon 1/3 cup chicken mixture down center of each crêpe. Fold and roll crêpes to enclose chicken mixture. Garnish with parsley sprigs, if desired.
