Chinese-style omelette wraps

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

First published: Jul 2011

Serves: 6 (as a starter)

Time to make: 30 mins

Total cost: $12.00 / $2.00 per serve

(at time of publication)

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

Instructions

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 179cal

Kilojoules 750kJ

Protein 15g

Total fat 11g

–Saturated fat 3g

Carbohydrates 10g

–Sugars 2g

Dietary fibre 1g

Sodium 460mg

Calcium 50mg

Iron 2mg

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.

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