Chicken And Dill Crepes - cooking recipe

Ingredients

5 crepes (I used Crepes)
Filling
2 boneless skinless chicken breast halves, cooked and diced
3 tablespoons frozen peas, thawed
2 tablespoons fat-free mayonnaise
1 tablespoon nonfat sour cream
1 tablespoon fresh dill or 1 teaspoon dried dill
1 teaspoon Dijon mustard
1/8 teaspoon garlic and herb seasoning
salt, to taste
pepper, to taste

Preparation

Combine the filling ingredients.
Divide equally among crepes (about 2 tablespoons each) placing on one quarter of the crepe.
Fold crepe in half, then fold the corner without the filling on to the one with the filling.
Place on a plate with the filling side up, garnish with some chopped fresh dill.