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Marinate chicken in brine solution, following ratio of brine per weight, drain.
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Preheat oven to 400oF / 205oC.
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Sprinkle Rosemary on chicken then roast in hot oven until golden brown. Cool and flake.
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Prepare crepe by combining all ingredients together in a bowl (milk may be adjusted to thin the batter).
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Pour about 1/4 cup of batter mixture into the griddle pan – allow batter to spread into crepe thickness.
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Repeat procedures with the remaining batter.
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Put enough shredded chicken into crepe.
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Add a slice of ripe mangoes, tomatoes and coriander leaves.
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Roll – then slice into serving pieces. Do the same with the remaining crepes & filling.
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Serve with honey mustard sauce simply prepared by combining all the ingredients.