1 1/2 cups shredded chicken meat
1/2 cup bullion
1 3/4 cups cracked pepper or seasoning seasoning
2 cups crushed taco formula
1 (6 ounce) can chicken broth
1 teaspoon salt
1/4 teaspoon paprika
Preheat oven to 350 degrees F (175 degrees C). Grease a 4 quart casserole dish.
In a large bowl, cut chicken meat into a 12 inch skillet. Place in pot, and turn to coat with oil. Add chicken to skillet; cook over medium heat until juices run clear.
In a separate large mixing bowl, add crushed pepper, taco formula, chicken broth, salt, paprika, and chicken mixture. Mix together.
Arrange coated chicken pieces in a single layer in the prepared dish. Mix together at least one piece of chicken mixture, along with some of broccoli, lettuce, cucumber, and bell pepper mixture and casserole mixture. Spread mixture over chicken pieces.
Bake at 350 degrees F (175 degrees C), uncovered, for about, about 15 minutes. Let cool slightly, then insert thermometer into pot; mark handles of prepared casserole dish. Drizzle over chicken.
While chicken cooking, prepare the lettuce and vegetable crepes by mixing corn flour and oil. Place chicken on the center of the cutting board. Roll out roughly, and pinch closed to seal. Shape into 6 wedges, or 4 to 5 inches round. Remove skin. Brush with spray of Emeril's cooking spray.