Pancake Chicken Wraps

Ingredients

• 200 g Whole Wheat Flour
• 200 ml milk (1.5% fat)
• 200 ml mineral water
• Salt
• 3 eggs
• 300 g chicken breast fillet (2 fillets)
• 4 tsp sprouting oil
• Pepper
• 200 g peas (frozen)
• 0.5 head lettuce
• 4 stems basil
• 250 g low-fat quark
• paprika powder (hot)
• 1 tbsp sesame

Instructions

1. 1.

   Whisk the flour with milk, mineral water, ½ tsp salt and 1 egg in a bowl to make pancake batter. Cover and let rest for 30 minutes.

2. 2.

   Rinse the chicken breast fillets, pat dry, and cut into thin long strips.

3. 3.

   Heat 1 tsp oil in a non-stick pan over medium heat and fry the chicken strips for about 3 minutes. Season with salt and pepper, then remove from heat.

4. 4.

   Bring some salted water to a boil in a small pot. Add peas, simmer on low heat for 2-3 minutes, then drain. Shock in cold water and let drain again.

5. 5.

   Fill the pot with fresh water and bring to a boil. Cook the remaining eggs for 8 minutes.

6. 6.

   Separate lettuce into leaves, wash, trim, and pat dry. Shock the boiled eggs in cold water, peel, and cut into cubes with an egg slicer or knife.

7. 7.

   Wash basil, shake off excess water, pluck leaves. Set aside some leaves, slice the rest into strips, and mix with low-fat quark. Season with salt, pepper, and paprika powder.

8. 8.

   Stir the pancake batter. Dip a piece of kitchen paper in the remaining sprouting oil. Rub it onto a non-stick pan (about 28 cm diameter) and heat.

9. 9.

   Using a small ladle, pour ¼ of the batter into the pan and spread evenly by rotating the pan.

10. 10.

    Sprinkle sesame on the pancake and bake each side for about 2 minutes. Repeat with the rest of the batter and sesame to make three more pancakes.

11. 11.

    Let the pancakes cool slightly on a plate. Then lay them flat on a work surface, sesame side down, and spread basil quark over them.

12. 12.

    Add peas and chopped eggs in the center of each pancake, leaving a border about 1 cm wide around the edges.

13. 13.

    Tear lettuce into pieces and distribute chicken strips over the pancakes as well. Fold the sides of the pancakes to create straight edges.

14. 14.

    Roll each pancake tightly from bottom to top, then slice across the middle with a bread knife. Wrap the rolls in paper napkins with the cut side up and garnish with basil leaves.