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🍽️ Chicken Wraps in Pancake Wrapper

464 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Whisk flour, milk, sparkling water, salt, and egg in a bowl until smooth.
  2. 2. Let the dough rest covered for 30 minutes.
  3. 3. Rinse the chicken breast fillet and pat it dry.
  4. 4. Cut the meat into narrow, long strips.
  5. 5. Heat 1 teaspoon of oil in a non-stick pan.
  6. 6. Fry the chicken strips over medium heat for about 3 minutes.
  7. 7. Season the meat with salt and pepper.
  8. 8. Remove the pan from the heat.
  9. 9. Bring some salted water to a boil in a small pot.
  10. 10. Add the peas and cook over low heat for 2 to 3 minutes.
  11. 11. Drain the peas.
  12. 12. Shock the peas in cold water.
  13. 13. Let the peas drain.
  14. 14. Fill the pot with water again and bring it to a boil.
  15. 15. Boil the remaining eggs in it for 8 minutes.
  16. 16. Separate the iceberg lettuce into leaves.
  17. 17. Wash the lettuce leaves.
  18. 18. Remove tough stems from the lettuce.
  19. 19. Spin the lettuce dry.
  20. 20. Shock the boiled eggs under cold water.
  21. 21. Peel the eggs.
  22. 22. Cut the eggs into cubes.
  23. 23. Wash the basil.
  24. 24. Shake the basil dry.
  25. 25. Pluck the basil leaves from the stems.
  26. 26. Set aside some leaves for garnish.
  27. 27. Cut the rest of the basil into thin strips.
  28. 28. Mix the chopped basil with low-fat quark.
  29. 29. Season the quark mixture with salt, pepper, and paprika powder.
  30. 30. Stir the pancake batter again.
  31. 31. Dip a piece of kitchen paper into the remaining germ oil.
  32. 32. Grease a non-stick pan (approx. 28 cm diameter) with it.
  33. 33. Heat the pan.
  34. 34. Pour a quarter of the batter into the pan using a small ladle.
  35. 35. Distribute the batter evenly by swirling the pan.
  36. 36. Sprinkle the pancake with some sesame seeds.
  37. 37. Bake the pancake for about 2 minutes per side.
  38. 38. Bake the remaining pancakes in the same way.
  39. 39. Let the pancakes cool slightly on a plate.
  40. 40. Lay the pancakes out on the work surface with the sesame side down.
  41. 41. Spread the basil-quark mixture onto the pancakes.
  42. 42. Place the peas and chopped eggs in the center of the pancakes.
  43. 43. Leave a border of about 1 cm free.
  44. 44. Tear the lettuce leaves into pieces.
  45. 45. Distribute the lettuce pieces and chicken strips onto the pancakes.
  46. 46. Fold in the right and left sides of the pancakes.
  47. 47. Ensure the sides form straight edges.
  48. 48. Roll the pancakes tightly from bottom to top.
  49. 49. Cut the wraps in half with a bread knife.
  50. 50. Wrap the wraps tightly in paper napkins.
  51. 51. Place the cut side up.
  52. 52. Garnish the wraps with the reserved basil leaves.

Nutrition per serving