Pancake Chicken Wraps for the Thermomix®

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 germ oil
• Pepper
• 200 g peas (frozen)
• 0.5 head lettuce
• 4 stems basil
• 250 g low-fat quark
• paprika powder (hot)
• 10 g sesame seeds (1 tbsp)

Instructions

1. 1.

   Add flour, milk, mineral water, ½ tsp salt and 1 egg to the mixing bowl and stir for 15 seconds on speed 4. Transfer to a covered bowl and let rise for 30 minutes. Rinse the mixing bowl.

2. 2.

   Place remaining eggs in the steaming basket. Weigh 500 g water into the mixing bowl, attach the steaming basket. Put peas in the Varoma tray, place it over the mixing bowl. Cook everything for 14 min on Varoma at speed 1.

3. 3.

   Rinse chicken, pat dry and cut into thin long strips. Heat 1 tsp oil in a non‑stick pan. Fry chicken over medium heat for about 3 minutes. Season with salt and pepper and remove from heat. After the 14 minute cooking time, shock eggs and peas under cold water. Rinse and dry the mixing bowl.

4. 4.

   Wash, trim and spin dry lettuce. Peel and chop eggs. Wash basil, shake dry, pluck leaves. Set aside some, chop the rest in the mixing bowl for 3 sec on speed 8. Use a spatula to push everything down the sides of the bowl. Add quark and season with salt, pepper and paprika powder. Stir for 10 sec on speed 2.

5. 5.

   Stir dough through. Dip a piece of kitchen paper into remaining germ oil. Rub a non‑stick pan (about 28 cm diameter) with it and heat. With a small ladle pour ¼ of the dough into the pan, spread evenly. Sprinkle pancakes with sesame seeds and bake each side for about 2 minutes. Repeat with remaining dough and sesame to make three more pancakes. Let cool.

6. 6.

   Lay pancakes on a work surface with the sesame side down, spread quark on top. Place peas and egg in the center of each pancake, leaving a border of about 1 cm all around.

7. 7.

   Tear lettuce into pieces, distribute chicken strips over the pancakes. Fold pancakes left and right so that the sides have straight edges and roll firmly from bottom to top. Cut with a sharp knife in half. Wrap the halves in butter paper with the cut side up and garnish with basil.