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Prep Time

Prep Time

25 min

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Total Time

25 min

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Calories per serving

540

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Servings

4

Ingredients (11)
  • see below pineapple puree
  • 1/2 cup bottled coleslaw dressing
  • 4 9 inch ready-made crepes
  • 1 teaspoon dried basil leaves, crushed
  • 1/4 teaspoon salt
  • 1 cup cooked chicken, shredded
  • 1/4 cup, diced red bell pepper
  • 1/4 cup, diced DOLE Red Onion
  • 1/4 cup water chestnuts,minced
  • 1-1/2 cups,divided frozen DOLE Pineapple Chunks, thawed, well drained
  • 1-1/2 cups, divided frozen DOLE Whole Strawberries, thawed
Directions
  1. Prepare pineapple puree; set aside.

  2. Stir together coleslaw dressing, basil and salt in large bowl. Add chicken, bell pepper, red onion and water chestnuts.  Mix well.
  3. Cut 3/4 cup pineapple chunks in half.  Add to chicken mixture with strawberries; Stir gently.
  4. Place each crepe on a plate.  Spoon chicken mixture equally into each crepe.  Roll up or fold crepes into quarters.
  5. Top each equally with pineapple puree.  Garnish each with 3 pineapple chunks and green onions.
  6. ** Pineapple Puree:  Combine 3/4 cup DOLE Frozen Pineapple Chunks, thawed and well drained and 2 tablespoons pineapple juice from the package in small bowl of food processor.  Blend until smooth. Makes about 1/2 cup.