Heat the butter in a saucepan and cook the onion gently until tender. Add mushrooms and cook for a further 3 – 4 minutes.
Add the flour and then stock or milk, stirring continually. Bring to boil to thicken and simmer for two minutes. Season with salt and black pepper.
Add the chicken cubes and chopped parsley.
Divide the filling equally between the pancakes or wraps, roll them up and arrange in a greased ovenproof dish. Preheat the grill.
Brush the pancakes or wraps with a little oil and sprinkle with cheese. Grill until browned. Serve hot.