Toast coconut and almonds in a pan over low-medium heat until coconut is slightly golden brown. Move the coconut flakes and almonds around the pan constantly until done. Do not over toast or burn.
Combine ricotta, cream cheese, egg, lemon zest and juice, and salt in a medium bowl and cream using a hand mixer until well blended. Fold warm chicken, toasted almonds, and toasted coconut into mixture. Spread 2-3 tablespoons of filling down the center of a crepe. Fold both sides towards the center then fold the top and bottom to make a neat little package. Melt a teaspoon of butter in a saucepan and place the blintzes, seam side down, in the pan. Cook about 4-5 minutes until golden. Carefully flip over and cook until golden on the other side.
Heat the strawberry preserves in a small saucepan until warm. Remove from heat and pour over crepes.