6 chicken breast halves (about 3 lg.), skinned and boned
1/2 tsp. garlic powder
1 tbsp. soy sauce
1 tsp. cornstarch
1/2 tsp. salt
1/4 tsp. pepper
Vegetable cooking spray
1 tbsp. vegetable oil
1 lg. green pepper, coarsely chopped
1 c. diagonally sliced celery
4 scallions, sliced
1 (6 oz.) pkg. frozen Chinese pea pods, thawed and drained
1 tbsp. soy sauce
2 tbsp. plus 2 tsp. cornstarch
3/4 c. water
1/8 tsp. ground ginger
3/4 tsp. chicken-flavored bouillon granules
2 med. tomatoes, peeled and coarsely chopped
12 crepes
Mushroom Sauce

Cut chicken breasts into 3/4-inch pieces.

Combine garlic powder, soy sauce, cornstarch, salt, pepper, and chicken; mix well, and let stand 20 minutes at room temperature.

Coat wok with cooking spray; add oil. Allow to heat at medium-high (325 degrees) for 2 minutes. Add green pepper, and stir-fry 2 minutes. Add celery, scallions, and pea pods; stir-fry 2 minutes. Remove vegetables from wok, and set aside.

Combine 1 tablespoon soy sauce and 2 tablespoons plus 2 teaspoons cornstarch; stir in water, ginger, and bouillon granules. Set mixture aside.

Add chicken to wok, and stir-fry 3 minutes; add stir-fried vegetables, tomatoes, and bouillon mixture. Stir-fry over low heat (225 degrees) 3 minutes or until thickened and bubbly.

Spoon 1/2 cup chicken mixture in center of each crepe; roll up. Spoon Mushroom Sauce evenly over crepes, and serve immediately. Yield: 6 servings (about 309 calories per serving).