1.5 oz. portabella mushrooms, thinly sliced
as needed, extra virgin olive oil
as needed, balsamic vinegar
as needed, garlic, basil and oregano
1 8-inch crepe
3 ounces shredded mozzarella cheese
2 ounces romaine lettuce
3 ounces plum tomatoes, chopped in 1-inch squares
1 ounce C'sar dressing DIRECTIONS:Grill chicken over an open flame; cut into ½-inch slices. Sauté sliced chicken and portabella mushrooms with extra virgin olive oil, balsamic vinegar, and a touch of garlic, basil and oregano. Heat crepe in sauté pan; fold in half. Place mozzarella in middle of folded crepe and keep in pan until cheese begins to melt. Remove from pan and top with chicken, mushrooms, romaine, tomatoes and dressing. Fold crepe by taking the corners and pulling them up to form a triangle. Place in a snow cone cup and serve. SERVINGS:One crepe sandwich From:Chef/owner Christopher Hoffman, The CrepeMaker, Coconut Grove and Miami, Florida PHOTO CREDIT:Photo Credit: THE MUSHROOM COUNCIL