Chicken Aloha Crepes
|Cooked chicken/Turkey||3 Cup (48 tbs), cubed|
|Canned pineapple chunks||8 Ounce, drained (1 Can)|
|Macadamia nuts||1⁄2 Cup (8 tbs), chopped|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Green onion||1⁄4 Cup (4 tbs), chopped|
|Celery salt||1⁄2 Teaspoon|
|Pineapple yogurt||3⁄4 Cup (12 tbs)|
|Mayonnaise||3⁄4 Cup (12 tbs)|
|Dry white wine||2 Tablespoon|
|Dijon style mustard||1 Teaspoon|
|6 inch crepes||10|
|Macadamia nuts||1 Tablespoon, toasted chopped|
|Toasted coconut||1 Tablespoon|
1 In a large bowl, combine chicken or turkey, pineapple, macadamia nuts, celery, green onion and celery salt.
2 In a small bowl, combine yogurt, mayonnaise, white wine and mustard.
3 Reserve about 1/3 cup of yogurt mixture.
4 Fold remaining yogurt mixture into chicken or turkey mixture.
5 Spoon about 1/2 cup of chicken or turkey mixture down center of each crepe; roll up.
6 In a 12-inch-square microwave baker, place, seam-side up. Cover with vented plastic wrap.
7 Microwave at 100% (HIGH)for 7 to 8 minutes or until heated through; give dish a half turn after 4 minutes.
8 Place hot crepes on plates.
9 Top each crepe with a dollop of reserved yogurt mixture.
10 Garnish with macadamia nuts and coconut.