Chinese-style omelette wraps
- 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
- oil spray, to grease
- 6 eggs, beaten
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.
Nutrition Info (per serve)
Total fat 11g
Saturated fat 3g
Dietary fibre 1g
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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