Chinese-style omelette wraps

Serves: 6 (as a starter)

Time to make: 30 mins

Ingredients

More weights & measures

1 tablespoon oil

1 carrot, scrubbed, cut in strips

6 mushrooms, sliced

3 spring onions, chopped

1 cup bean sprouts

1 small piece fresh ginger, peeled, grated

1 clove garlic, crushed

1 ¼ cups shredded

cooked chicken

4 tablespoons salt-reduced soy sauce

spray oil, to grease

6 eggs, beaten

twine

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Instructions

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1 To make filling, heat a non-stick frying pan with oil. Stir-fry carrot, mushrooms and onions for 3-4 minutes. Add bean sprouts, ginger and garlic. Cook for 2 more minutes. Add chicken and soy sauce. Heat through then set aside in a bowl.

2 Wipe out pan then spray with a little oil. Pour in a little egg mixture and swirl around pan to make a thin layer. Cook until edges turn golden. Turn over with a palette knife and cook for 20 more seconds. Slide onto greaseproof paper. Repeat to make 6 pancakes.

3 Place some filling in the centre of each pancake, roll up and secure with twine.

Serving suggestion

Sweet chilli sauce

Variations

Make it gluten free: Use gluten-free soy sauce.

HFG tip

The pancakes and the stir-fry filling can be made in advance then reheated in the microwave or by steaming.

Nutrition Info (per serve)

Calories 179 cal

Kilojoules 750 kJ

Protein 15 g

Total fat 11 g

Saturated fat 3 g

Carbohydrates 10 g

Sugar 2 g

Dietary fibre 1 g

Sodium 460 mg

Calcium 50 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.