Savory Pancake Wraps with Chicken Filling

Savory Pancake Wraps with Chicken Filling

Main Course

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Cook Time

1 h 5 min

Servings

4

Difficulty

Medium

Prep Time

55 Min

This Thermomix® recipe for Savory Pancake Wraps with Chicken Filling is ready in 1 h 5 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These savory pancake wraps with a sweet and sour chicken filling are an absolute highlight! I like to make them when I want to prepare something special for a relaxed lunch or brunch. The combination of tender chicken pieces, crunchy vegetables and fruity pineapple is simply irresistible. The preparation is a bit more complex, but it's definitely worth it! The pancakes can be prepared very well and the filling can also be prepared a day in advance. This means you have less stress in the end. A great dish for the whole family!

Ingredients (17 ingredients)

  • 500 g Chicken fillets
  • 300 g Bell pepper
  • 1 piece Onion
  • 2 tbsp Oil
  • Salt
  • Pepper
  • 100 g Mung bean sprouts
  • 140 g Pineapple slices (drained weight)
  • 4 tbsp Tomato ketchup
  • 1 tbsp White wine vinegar
  • 1 tsp Cornstarch
  • Rose paprika
  • 250 g Flour
  • 0.4 l Milk
  • 4 piece Eggs (size M)
  • 1 pinch Salt
  • 2 tbsp Butter or margarine

Preparation (12 steps)

1

Chop onion

Thermomix® Setting
3 sec/Speed 5

Peel, quarter and place 1 onion in the mixing bowl. Chop for 3 sec./speed 5.

3
2

Sauté onion

Thermomix® Setting
3 min/248°F/Speed 1 120

Add 2 tbsp oil to the onions in the mixing bowl and sauté for 3 min./120°C/speed 1.

180
3

Chop bell pepper

Thermomix® Setting
4 sec/Speed 4

Clean and wash 1 bell pepper, cut into coarse pieces and place in the mixing bowl. Chop for 4 sec./speed 4.

4
4

Transfer vegetables

Remove the chopped bell pepper from the mixing bowl and set aside.

5

Prepare pancake batter

Thermomix® Setting
20 sec/Speed 4

Add 250 g flour, 0.4 l milk, 4 eggs and 1 pinch of salt to the mixing bowl and stir for 20 sec./speed 4.

20
6

Bake pancakes

Heat 2 tbsp butter or margarine in a pan and bake 4 pancakes one after the other from both sides until golden brown. Set the pancakes aside.

7

Fry chicken

Wash 2 chicken fillets (approx. 500 g) cold, pat dry and cut into thin slices. Fry the chicken in hot oil in a pan until crispy. Season with salt and pepper.

8

Cook the vegetables

Add the chopped bell pepper and the sautéed onions to the chicken in the pan and cook for 5 min./level 2.

300
9

Add sprouts and pineapple

Wash 100 g mung bean sprouts and drain. Drain 1 can of pineapple slices (drained weight 140 g), collecting the juice. Chop the pineapple. Add sprouts and pineapple to the pan and sauté briefly.

10

Prepare sauce

Stir together the collected pineapple juice, 4 tbsp tomato ketchup, 1 tbsp white wine vinegar and 1 tsp cornstarch. Season with salt, pepper and rose paprika.

11

Complete filling

Add the sauce to the vegetables and meat in the pan and bring to a boil once.

12

Fill pancakes

Fill each pancake with the sweet and sour chicken pan and serve.

Finished cooking? Great! 🎉

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Created by

Katharina Richter

Katharina Richter

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2

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Aktivität: Neu dabei
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Tags

#Meat #Asian #Savory #Warm #Party #Snack

Allergens

  • Cereals containing gluten
  • Eggs
  • Milk

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