Light Lunch Wrap

Flavour explosion in your mouth


  • 4 eggs
  • 1/4 cup milk
  • 1/4 tsp baking powder
  • 1/4 cup all-purpose flour
  • 1 tsp dessicated coconut
  • 1 can (150 grams) shredded chicken in ceasar salad dressing
  • 1/4 tsp piquante peppers finely chopped
  • 1/4 cup grated cheese
  • sun dried tomato pesto
  • 1 dollop of sour cream



  • Beat eggs and milk together until light and fluffy.
  • Combine flour, baking powder and coconut in a separate bowl.
  • Mix flour mixture into egg mixture and beat well until combined.
  • Heat greased pan on stove top. Laddle batter and cook “pancakes”. Batter makes 4 medium pancakes.
  • For the filling: combine shredded chicken with piquante peppers.
  • Spoon some of the filling onto pancake. Add a little bit of tomato pesto and grated cheese then roll and place onto warm pan whilst filling and rolling remainder of the pancakes.
  • When done, plate and serve with a dollop of sour cream and a side of salad if you like.




Dome Quails Scroll to Top