Chicken Dill Crepe with Fruited Quinoa


Starting with our juicy shredded chicken breast, perfectly roasted domestic mushrooms and chopped leaf spinach, rounded with a garlic flavored Monterey Jack bechamel sauce. Bursting with flavor, these crepes are not to be forgotten. Finished off with a side of our member-favorite fruited quinoa.

Chicken Dill Crepe with Fruited Quinoa
Low Sodium Diet


Filling: Bechamel (milk, spinach, Monterey Jack cheese [pasteurized milk, cheese cultures, salt, enzymes, potato starch, powdered cellulose, natamycin], onion, olive oil, garlic, mushrooms, xanthan gum, dill), Chicken Breast.

Fruited Quinoa: Water, Quinoa, Dried Cranberries (cranberries, sugar, citric acid, sunflower oil, elderberry juice concentrate), Dried Currants (zante currants, vegetable oil).

Crepe Shell: Whole Milk, Unbleached Wheat Flour, Water, Whole Eggs, Salt.

Garnish: Dill.

Nutrition Facts
Amount Per Serving - Serves 1
Calories 380
% Daily Value*
Total Fat 12g
Saturated Fat 5g
Trans Fat 0g
Cholesterol 80mg
Sodium 300mg
Total Carbohydrates 36g
Dietary Fiber 4g
Total Sugars 10g
Incl. Added Sugars 0g
Protein 31g
Vitamin D 1mg
Calcium 260mg
Iron 3mg
Potassium 520mcg
*The FDA food labeling standard adopts the Recommended Daily Allowances from the average USDA 2,000 calorie dietary guidelines.
Data not available

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