Hoisin chicken crepes with cucumber salad
Plain White Flour
Egg white(s), raw
1 tablespoons, finely chopped
Calorie controlled cooking spray
Rice Wine Vinegar
3 medium, cut into 5cm lengths
⅓ individual, halved crossways and cut into matchsticks
125 g, thinly sliced
Chicken breast, skinless, grilled
2 individual, medium, shredded
Chilli, Green or Red
2 individual, sliced
30 g, leaves picked
- Sift the flour into a large bowl with the chives. Whisk the milk and egg whites in a jug until combined. Pour the milk mixture into the flour and chives. Whisk until well combined to make a batter.
- Lightly mist a medium non-stick frying pan with cooking spray and set over medium heat. Pour 2½ tablespoons of batter into pan. Swirl to cover base. Cook for 2-3 minutes or until light golden. Turn and cook for 1 minute. Transfer to a plate. Cover to keep warm. Repeat with remaining batter to make 8 crepes.
- Combine the hoisin sauce and vinegar in a bowl. Top crepes with spinach, spring onion, cucumber, mangetout, chicken, chillies, sauce mixture and coriander. Roll up to enclose filling to serve.