Shredded Chicken Pancakes
An alternative to 'cripsy duck pancakes' - this is a kid-friendly and budget-friendly recipe using leftover roast chicken and plenty of raw veg, instead.
Ingredients
- 200 g shredded leftover roast chicken around two breasts
- Half a cucumber
- 2 carrots peeled
- 4 spring onions
- 12 Chinese pancakes
- 80 g Hoisin or plum sauce
Instructions
- Shred the chicken with two forks - preferably whilst its still warm.
- Finely slice the cucumber, carrots and spring onions and warm the pancakes slightly, if you like.
- Set out the chicken, sliced vegetables and Hoisin or plum sauce. Fill each pancake with the prepared ingredients, roll up and eat.