Ingredients (4 large pancakes)
500 gr Chicken Breast
½ Iceberg Lettuce
2 Tomatoes
1/4 Cucumber
2 tbsp Cumin
1 tsp Salt
1 tsp Pepper
100 ml low-fat Yoghurt
1/4 Lemon
4 tbsp Chopped Chives
2 tbsp Chopped Parsley
2 eggs
250 gr all-purpose Flour
500 ml low-fat Milk
4 tsp Sunflower Oil
1 Red Onion
1 tsp Paprika powder
1 clove Garlic
Equipment
Coated pan
Medium bowl
Mixer
Instructions
1. To prepare the pancakes use the 500 ml of low-fat milk, add the eggs, a little salt and pepper, 1 tbsp chopped parsley and 2 tbsp chopped chives, stir it up for 3 minutes
2. Add the flour and put in the mixer to get it blended really well and obtain a fresh green color.
3. Cook 4 pancakes in a large coated pan using some sunflower oil to fry.
4. Put the pancakes aside to cool down.
5. Wash and slice the lettuce, peel and dice the cucumber, wash and dice the tomato.
6. Dice the chicken breast and fry them, season with the cumin, salt and pepper and the paprika powder.
7. Mix the yogurt with the chopped garlic, 2 tbsp of chopped chives and 1 tbsp chopped parsley, season with some salt and pepper and squeeze the 1/4 of a lemon.
8. For the final step, place the pancake on a plate and put in a long way, almost at the middle point some salad with some cucumber and tomato, add the fried chicken, and finish with some yogurt-dressing.
9. Roll it up and enjoy.
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