This text is part of the special book Plaisirs
These Chicken wraps are cooked with pancakes and are filled with goodness. Their colors and flavors are appetizing.
Servings | 4
Preparation time | 25 minutes
Cooking time | 15 minutes
INGREDIENTS
Spinach and basil pancakes
1 1/2 cups (375 ml) gluten-free flour
or regular flour
1 3/4 cups (430 ml) almond milk
or soy, unsweetened
2 cups (500 mL) baby spinach
1 cup (250 mL) fresh basil
2 eggs
1 C. 1/2 tsp (5 mL) salt
Vegetable oil for cooking pancakes
Chicken and apple salad
3 cups (750 mL) cooked chicken, cubed
1 cup (250 mL) celery, diced
1 green apple, diced
2 green onions, chopped
1 jalapeño pepper, seeded and chopped
1 cup (250 mL) fresh basil, chopped
1/3 cup (80 ml) mayonnaise
1 C. (15 ml) old-fashioned mustard
1 C. (15 ml) apple cider vinegar
Salt and pepper, to taste
2 Lebanese cucumbers, julienned
1 cup (250 mL) arugula
PREPARATION
Spinach and basil pancakes
Put all the ingredients in the bowl of the mixer and mix until you obtain a homogeneous paste. Heat a small amount of vegetable oil in a large nonstick skillet over medium-high heat. Pour a ladle of batter, then rotate the pan to spread it evenly to obtain large pancakes. Cook for about 1.5 minutes per side. Repeat the operation to obtain four pancakes. Reserve in the refrigerator.
Chicken and apple salad
In a large bowl, combine all the salad ingredients, except the cucumbers and arugula. Spread the cucumbers and arugula at the top of the pancake. Add the chicken salad mixture to the center and bring the bottom end over. Bring both sides of the crepe towards the center and wrap the wraps in parchment paper. You can also simplify the task by simply placing the ingredients in the center of the pancakes and rolling them up.
Good to know : These pancakes freeze well, double the recipe for extra. I stack them with parchment paper between each to prevent them from sticking together.
Recipe from the magazine K for Katrinavolume 9