Quick Breakfast Spinach and Chicken Thigh Rolls
1.
Wash the chicken thighs, remove the bones, and marinate them in Orleans marinade overnight, then put them in the oven and bake at 200 degrees for 20 minutes, and be careful not to burn them in the next few minutes.
2.
Wash the cucumber and cut into strips, take a few leaves of cabbage, wash, wash and slice the tomatoes, cut the chicken thigh into 2 pieces, and set aside
3.
Take a spinach pancake, heat up a pan, fry for 15 seconds on the front and back sides on a medium-to-low heat, until the pancake becomes soft and hot
4.
Spread cabbage leaves on the pancake first, then put the cucumber strips, then spread the chicken thighs, put a few slices of tomatoes, and finally squeeze the salad dressing
5.
Roll the crepes again, and the delicious breakfast roll is complete!