Grilled Chicken in Quinoa Crepes

This is a healthy and tasty recipe that anyone would enjoy. Crepes made with quinoa flour are much healthier than those made with white flour.

For this recipe you will need the following:

boneless chicken

Lawry's herb and garlic marinade

blackening seasoning

non-fat milk

2 eggs

quinoa

fresh spinach

fresh mushrooms

Minced Garlic

olive oil

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BBQ grill

non-stick crepe pan

coffee grinder

Salt and pepper the boneless chicken. Marinate the boneless chicken tenderloins for 1 hour in Lawry's herb and garlic marinade. Cover with blackening seasoning.

Place chicken on a hot grill. (350 degrees) Cook for 6 or 7 minutes on each side.

Remove from grill and allow to cool while you cook the vegetables.

Cut into bite sized pieces.

Place the quinoa in a coffee grinder. Grind into a flour. Store any unused quinoa flour in a zip-lock freezer bag in the freezer. You can incorporate this flour into recipes that do not use yeast. Quinoa does not have gluten so it's great for people who don't tolerate foods with gluten.

In a mixing bowl, stir 2 eggs, 1/2 cup non-fat milk and 1/3 cup quinoa flour. Spray the pan with a small amount of non-stick cooking spray. Place 1/4 cup batter in the pan and move it around so it covers the bottom of pan. Cook for 2 minutes on medium heat, flip and cook on the other side for an additional 2 minutes. Remove with a spatula onto a plate. Repeat with the remaining crepe batter. This recipe will make 4 crepes.

Place a small amount of olive oil in a sauté pan, turn heat on medium. Saute sliced mushrooms and 1 tablespoon garlic for 2 or 3 minutes, stirring. Add fresh spinach and continue stirring until spinach is wilted, another 2-3 minutes. Remove from heat.

Place a crepe on a plate. Put 1/2 cup grilled chicken pieces onto the crepe. Add a few vegetables. Roll up the crepe and serve.

Enjoy!