Chinese-style omelette wraps
Time to make: 30 mins
(at time of publication)
Nutrition Info.(per serve)
- 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 1/4 cups shredded
- cooked chicken
- 4 tablespoons salt-reduced soy sauce
- oil spray, to grease
- 6 eggs, beaten
Total fat 11g
Saturated fat 3g
Dietary fibre 1g
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.
Sweet chilli sauce
Make it gluten free: Use gluten-free soy sauce.
The pancakes and the stir-fry filling can be made in advance then reheated in the microwave or by steaming.
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