I got the idea to make these Low Carb Mexican Chicken Crepes from Debi Cavagnaro's Low Carb .Diet Pin on Pinterest. She repinned it from 10 Primal Meals in 15 minutes or Less from Mark's Daily Apple. I was looking for low carb recipes on Pinterest, and there was a recipe for chicken enchiladas on Mark's Daily Apple. I had chicken left over from last weekend and wanted to make something with it. What struck me in the recipe was that he didn't use tortillas, instead he used egg whites and cream. I of course didn't notice the cream part of the recipe, but I thought that eggs, would be easy enough to do. So I came up with this recipe. It was really easy and delicious. Check it out and see what you think.
Debi's Low Carb Mexican Chicken Crepes
2 egg whites
pinch of salt
chicken reheated ( I used left over chicken carne adovado from whole foods)
colby jack cheese (pre grated)
Put your 2 egg whites in a bowl and gently whisk them together with a little salt. Not too much, because you don't want too much froth.
Spray a non stick pan with Pam and start heating pan. Add half of the egg mixture to the pan, and spread it out across the bottom of the pan. I just tilted the pan to make sure that the bottom of the pan was covered with the egg whites.
Once the egg whites are done, add your chicken and cheese in the center of the crepe, and turn the heat back on low and cover the pan with a lid to help the cheese melt a little. This is really just a minute, because you don't want to overcook the egg white crepe. The cheese will not be totally melted, the heat from the crepe over the top will help it melt more.
Add the guacamole and salsa to your plate, and you are ready to go.
I hope that you enjoyed this low carb, healthy alternative to regular crepes. They are so easy and healthy and feel like you are eating something loaded with carbs, when you are actually eating low carb. I would love to hear your comments.