Chicken Pancakes or Tortilla Wraps

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.

 

Total Recipe Time: 11-20 minutes

Prep Time: 10 mins
Cook Time: 10 mins
Serves 4

Ingredients:

  • 225g cooked Manor Farm chicken, cut into cubes
  • 25g butter
  • 1 small onion, finely chopped
  • 50g mushrooms, finely chopped
  • 30ml plain flour
  • 150ml chicken stock or milk
  • 1 tbsp chopped fresh parsley
  • 8 small or 4 large cooked pancakes or tortilla wraps
  • Oil, for brushing
  • 30g grated cheddar cheese
  • Salt and black pepper

Preparation / Cooking Steps:

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.

 

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