In a large mixing bowl, whisk together the whole wheat flour, ground flaxseed, and salt until well combined.

In a separate bowl, whisk together the almond milk, eggs, and melted coconut oil until smooth and well blended.

Gradually pour the wet ingredients into the dry ingredients, whisking constantly until the batter is smooth and free of lumps. Let the batter rest for about 10 minutes.

Heat a non-stick skillet or crepe pan over medium heat. Grease the pan lightly with coconut oil or cooking spray.

Pour approximately 1/4 cup of batter into the center of the pan, then quickly tilt and swirl the pan to spread the batter in a thin, even layer.

Cook the crepe for about 1-2 minutes, or until the edges begin to slightly brown and the surface appears set. Gently loosen the edges with a spatula, then carefully flip the crepe over.

Cook for an additional 1-2 minutes on the other side. Transfer the cooked crepe to a plate and cover it with a clean kitchen towel to keep it warm. Repeat the process with the remaining batter.

In a large mixing bowl, combine the salad greens, shredded chicken breast, cherry tomatoes, cucumber, bell peppers, and red onion. Toss with the balsamic vinaigrette or dressing of your choice.

Take a warm crepe and fill it with a generous amount of the salad mixture. Fold or roll it up, enclosing the filling.

Repeat with the remaining crepes and filling.

Serve the crepes as a healthy and satisfying lunch option.