- All Purpose Flour1 1/2 CupsThe first 5 ingredients are for the pancakes
- Milk1 1/2 Cups
- Egg1 Large
- Salt1/4 Teaspoons
- Sugar4 Teaspoons
- Cabbage1/4 CupsChopped. I made two different wraps with different fillings. This ingredient and the next 5 ingredients are for the first filling. I used purple cabbage, you can use white cabbage.
- Carrot1/4 CupsGrated
- Sausage1 to 2 PiecesCooked
- Salami3 PiecesCooked. You can substitute with ham. If yours is precooked, just heat up
- Red Bell Pepper1/3 PiecesChopped.
- Sour Cream3 TablespoonsI used this as a dressing. You can use any dressing you want, mayonnaise, thousand island dressing (a mix of tomato ketchup and mayonnaise), salad cream or make your own dressing.
- Minced Chicken100 GramsYou can substitute with minced beef. This ingredient and the next 3 ingredients are for the second filling
- Onion1 PiecesThinly sliced
- Tomato1 or 2 Pieces
- Avocado1 PiecesSliced
This recipe makes two large wraps or 4 medium wraps. As mentioned earlier, I made two different wraps with different fillings.
The first wrap has cabbage, carrots, sausage, salami and red bell pepper in it and I dressed with sour cream.
The second wrap was made of minced chicken, tomatoes, onions and avocado. You can choose either of these wraps or do a combination of different fillings. If you are vegetarian, you can skip the meat entirely and just do the veggies; cabbage, carrot, tomato, onions and avocado. Choice is yours 🙂 For other wraps, check out this delicious Egg Wrap recipe.
Make The Pancakes
The pancakes are not the fluffy kind, they are chewy and slightly stretchy but soft and delicious. Perfect for wraps like these.
Step 1. Add flour to a bowl, add the salt and sugar, add the egg and milk and mix everything together until you get a smooth batter. Let the batter sit for about 5 to 10 minutes.
***If you want the pancakes thicker or thinner, add more flour or water as required. Don’t go overboard with the sugar except for some reason you want the pancakes sweet. For wraps like these, the pancakes aren’t supposed to be sweet or sugary.
Step 2. Add oil to a pan, add 1 cup of the pancake batter and fry the pancakes until done. See 3rd picture for what my pancakes looked like.
***The quantity of pancake batter you fry at a time depends on how big you want the wraps. For large wraps, add in 1 cup of batter at a time. For medium wraps, add in 1/2 cup of batter at a time.
Set aside in a warm area so it doesn’t get cold.
Make The First Filling
Step 1. Fry the sausage and salami as usual.
Step 2, Stir-fry the bell pepper for a few seconds.
Step 3. Get your pancake, add the chopped cabbage, grated carrots, sausage, salami and red pepper. In a small bowl, add the sour cream, add a little paprika or any ground pepper, white pepper, garlic powder and salt. Mix everything together. Then add the sour cream mixture to the wrap, mix everything together. See 4th picture above for what it looks like.
Step 4. Then wrap the pancake tightly until it closes around the filling. If you made the pancakes well, they shouldn’t split or break when wrapping. The wrap should stay by itself but to make it easier to grab and eat, you can use a toothpick to hold it together.
Done. Serve immediately while warm with any beverage of choice.
Make The Second Filling
Step 1. Wash the minced chicken, season with salt, paprika, white pepper and garlic powder. Add oil to a pan and fry the chicken until it is no longer pink and is cooked. Set aside.
Step 2. Using same pan, fry the sliced onions for about a minute or caramelize it. I caramelized mine. To do this, add butter or oil to a pan and fry the onions on medium to low heat until it browns. The onions isn’t supposed to burn or look burnt so take care and stir as you fry so it doesn’t burn.
Step 3. Fry the chopped tomatoes for a few seconds.
Step 4. Get your pancake, add the minced chicken, tomato, onion and sliced avocado to the center of the pancake and wrap the pancake tightly until it closes around the filling.
Done. Serve immediately with any beverage of choice.