INGREDIENTS
Tapenade:
100 g pitted black olives
1 tbsp capers
1 garlic clove
2 tbsp olive oil
1/2 tsp dried thyme or oregano
Filling:
2 SWAP Chicken filets
2 buckwheat crêpes
8 sun-dried tomatoes in oil
80 g vegan feta
2 handfuls arugula
Mixed greens or salad
DIRECTIONS
1. Prepare the tapenade. Add the pitted olives, capers, chopped garlic, and thyme to a food processor. Pulse to combine and chop the ingredients. Gradually pour in the olive oil while continuing to blend to thoroughly mix and reach the desired texture. Set the tapenade aside.
2. Cut the SWAP filets into cubes. Heat a pan with a drizzle of oil and sauté the SWAP cubes for about 6 minutes over medium heat, until nicely golden.
3. Heat a large pan with a little oil or butter and place a buckwheat crêpe in it to warm it up.
4. Spread some tapenade in the center of the crêpe, then top with the sun-dried tomatoes and the grilled SWAP cubes. Add the crumbled feta, a bit of arugula, and finish with freshly ground pepper and a pinch of salt. Fold the edges of the crêpe toward the center. Serve immediately with salad.