Hearty Pancake Wraps with Chicken Filling

Hearty 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 Hearty 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 hearty 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 pieces of chicken, crunchy vegetables and fruity pineapple is simply irresistible. The preparation is a bit more complex, but it is 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 (Gr. M)
  • 1 pinch Salt
  • 2 tbsp Butter or margarine

Preparation (12 steps)

1

Chop onion

Thermomix® Setting
3 sec/Speed 5

Peel and quarter 1 onion and place 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 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 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 mix 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) under cold water, pat dry and cut into thin slices. Fry the chicken in a pan in hot oil until crispy. Season with salt and pepper.

8

Cook vegetables

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

300
9

Add sprouts and pineapple

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

10

Prepare sauce

Mix 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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About this recipe

These hearty pancake wraps with chicken filling are a real hit at our house. The idea came to me when I had to recycle leftovers again. I still had fried chicken from the day before, a started pepper and a can of pineapple in the fridge. This resulted in this delicious combination, which is now an integral part of our menu. The dish lives from the balance of flavors and textures. The tender pieces of chicken form the base, while the pepper provides a crunchy bite and a slight sweetness. The pineapple contributes a fruity acidity that harmonizes perfectly with the hearty chicken. The mung bean sprouts bring an additional crunchy component into play and at the same time provide valuable nutrients. The sauce, with ketchup, vinegar and pineapple juice, connects all the ingredients and provides a pleasant sweetness and spice. The preparation with the Thermomix® makes it much easier to chop the vegetables. Make sure not to chop the onions too finely, otherwise they may burn when sautéing. The pepper should also not be in the mixing bowl for too long, otherwise it will turn into mush. When making the pancake batter, it is important to mix all the ingredients well so that no lumps form. After stirring, it is best to let the dough rest for 15-20 minutes so that the flour can swell. This makes the pancakes more elastic and prevents them from tearing during baking. The chicken filling can be prepared well and stored in the refrigerator. This saves time on the day of serving. If you like it vegetarian, you can replace the chicken with tofu or halloumi. For a vegan version, you can use tofu and prepare the pancakes with a vegan egg substitute. There are no limits to the imagination when it comes to spices. If you like it spicier, you can add some chili or cayenne pepper. Ginger or garlic also go well with this dish. Serve the filled pancake wraps with a fresh salad or a dip of your choice. Guacamole, sour cream or a yogurt dip are a great accompaniment. A few tortilla chips or nachos are also a delicious side dish. The filled pancakes taste best fresh. If there are any leftovers, you can store them in the refrigerator and heat them up the next day. The pancakes may become a little soft, but the taste remains. The filling can also be frozen well. This way you always have a quick and delicious meal at hand.

Created by

Katharina Richter

Katharina Richter

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Tags

#Meat #Asian #Hearty #Warm #Party #Snack

Allergens

  • Cereals containing gluten
  • Eggs
  • Milk

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