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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