Ingredients

• 1/3 c. THRIVE Velouté (Rich Chicken Gravy)
• 1/2 tbsp. THRIVE Chicken Bouillon
• 2 c. THRIVE Chopped Chicken
• 1/2 c. THRIVE Mushroom Pieces
• 1/2 c. THRIVE Celery
• 1/4 c. THRIVE Chopped Onions
• 1 tbsp. THRIVE Italian Seasoning Blend
• 1/4 c. THRIVE Sour Cream Powder + 2 tbsp. water
• 1/4 c. THRIVE Chopped Spinach - Freeze Dried
• 1/2 c. THRIVE Broccoli - Freeze Dried
• 1/2 c. white wine
• 1/2 tsp. THRIVE Chefs Choice
• 1 3/4 c. water
• 2 tbsp. butter
• 1 tbsp. garlic, minced
• 1/2 c. parmesan cheese
• 1/2 c. cream cheese
• 1 tbsp. Cholula hot sauce

Directions

1. Reconstitute chicken by adding enough broth (from THRIVE bouillon) to barely cover it. Do not drain.
2. In a deep skillet or wok, sweat butter and garlic together. Add chicken and seasoning blends. Cook and stir to make sure chicken is evenly flavored.
3. Add all vegetables and white wine and cook to reduce. Add water and bring to a simmer.
4. Add veloute and cook until mixture thickens. Fold in sour cream, parmesan, and cream cheese. Set aside and cool mixture slightly.
5. Place about 1/4 c. filling in the middle of each crepe and roll up.
6. Top crepes with extra filling or some prepared veloute sauce and more parmesan cheese.
7. Bake in oven at 350 for 5–10 minutes or until hot and slightly browned.
8. Yield: 5 cups