Chicken Pancake Wraps


For the Filling:

  • Fresh chicken, breast or thigh
  • 1 carrot
  • 1 cucumber
  • 1 capsicum
  • Fresh bean sprouts
  • 1 bottle of Oriental Dressing
  • 1 1/2 cup flour
  • 2 eggs
  • 1/2 tsp turmeric
  • 1/2 tsp salt 



Poach the chicken in 500ml water with 1 Tbsp chicken stock powder. Allow to cool in the poaching liquid. Strip the chicken and place in a small bowl. Add enough Oriental Dressing to cover the chicken (about 2 Tbsps). Use a bought wrap or make a thin pancake and lay out on a board. Finely strip some carrot, add a stick of cucumber and 3 small strips of capsicum and lay on the wrap. Add some fresh bean sprouts and the some chicken with the Oriental Dressing on it and wrap in foil.


Put 1 1/2 cups of flour in a bowl, break in 2 eggs, add 1/2 tsp turmeric and 1/2 tsp salt.  Mix with a hand-held beater, adding enough milk until you have a fairly thin batter.  Pour a ladleful into an oiled frypan until opaque, then turn and fry the other side.