Whole chicken pancake..

Ingredients

Serves: 8 servings

Pasta

• 1 cup skim milk
• 2 egg whites
• 1 pinch of salt
• 1 tablespoon light margarine
• 1 cup whole wheat flour
• 1/2 teaspoon baking powder
• 1 teaspoon light margarine to fry the dough

Filling

• 2 tablespoons vegetable oil
• 1 large grated onion
• 500 g cooked and shredded chicken breast
• Salt to taste
• 1 teaspoon of paprika
• 100 g fresh peas
• 100 g grated carrot
• 2 cups tomato sauce to cover

Method of preparation

Preparation: 30mins> Cooking: 30mins> Ready in: 1 hour

Beat all the ingredients of the batter in the blender. Heat a non-stick frying pan, melt the butter, place portions of the dough and brown on both sides.

Filling.
Heat the oil in a pan and sauté the onion. Add the chicken, the salt and the paprika. Leave to heat until dry.
Add the peas, carrots and let on the fire for another 5 minutes.
Stuff the pancakes, wrap them and cover with the heated tomato sauce. Serve.

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