Chicken Pancakes Wraps

pancake wraps
When I was a kid I always wanted to try one of those fluffy pancakes topped with maple syrup I used to see in american TV Series.      That is because in Brazil we don't actually have them, at least not the way you find around here in Oz and in North America.  

Brazilian pancakes are more flat - something between a crepe and a fluffy breakfast pancake.  We still call them pancakes or in Portuguese "panquecas".      

The batter is more runny than the traditional ones, again something inbetween a crepe and a pancake.

Panquecas are not less yummy though; they are always in the table of our families, almost always savoury, rolled like wraps, filled with beef mince or chicken and covered with yummy pasta sauce.

pancake wrapsWhen I was young there used to be lots of "Panquecarias" restaurants  and would serve pancakes "our way".    I guess is a bit hard to find them around nowadays  but they are still a "mothers favourite dish".

I learned how to make these with my grandmother - she used to make the best pancakes!  Mine are good but she used to make them with the perfect thickness and I am still practicing :-)  

Here I am teaching you to make my favourite chicken filling but fell free to fill it with whatever your imagination conjures up.     Is really simple and comforting food and I promise kids will love it!

Enjoy it,


Chicken Pancake Wraps

Serves: 4  |  Costs: $$ |  Difficulty: Medium |  Time: 1h 
Author: Rachel Elich


  • 1 Cup milk
  • 1 Cup white plain flour
  • 1 Egg 
  • 1 Tablespoon oil 
  • 1/2 Teaspoon salt
  • Oil or Butter to fry
  • 1 Chicken breast without skin, cooked and meat shredded 
  • 125g Cream cheese
  • 1/4 Cup chopped smoked bacon
  • 1/2 Cup corn (cooked, canned ones are perfect) 
  • 1/2 Cup chopped onion
  • 2 Cloves garlic chopped
  • 1 Teaspoon powdered chicken stock 
  • 1 Tablespoon finely chopped parsley
  • Salt Pepper to taste
  • 1 Tablespoon oil
  • 1 Cup Milk
  • 1/4 Cup chopped bacon
  • 1/4 Cup finely chopped onion
  • 125g Cream cheese
  • 1 Tablespoon butter
  • 1 Heaped tablespoon plain white flour
  • Salt and pepper to taste



  1. Sift the flour and the salt into a bowl
  2. Add milk, the egg and the oil
  3. Stir until combined 
  4. Heat a large non-stick frying pan over medium hit
  5. Brush the pan with butter or oil
  6. With the help of a ladle
  7. Using 1/2 cup of mixture per pancake, cook 2 pancakes for about 3 min until bubbles appear on surface.
  8. Turn and cook for other 3 min or until cooked through
  9. Transfer to a plate
  10. Cover loosely with foil to keep it warm
  11. Repeat with remaining mixture, brushing the pan with more butter/oil whenever necessary.


  1. Heat the oil in a large skillet over medium heat.
  2. Add the Bacon and fry it for a couple of minutes
  3. Stir in the garlic and the onions - cook until onions are soft
  4. Add the shredded chicken, chicken stock and the corn
  5. Cook stirring for a couple of minutes
  6. Add the cream cheese and stir until combined
  7. Add the parsley
  8. Remove from the heat


  1. Heat butter in a heavy-based saucepan over medium heat 
  2. Add the Bacon and cook for a few minutes 
  3. Stir in the onion and cook, stirring, for about 5 minutes, until onion is tender. 
  4. Stir in the Flour and cook, stirring, for a couple of minutes 
  5. Add 3/4 of the cup of the milk and stir letting it cook until very thick - at this point you can use a hand blender to blend the mixture or leave the bacon and onion pieces - I like it better blended
  6. Add the cream cheese and stir until incorporated in the white sauce 
  7. Add the rest of the milk slowly 
  8.  Remove from the heat
  9. Add salt and pepper to your taste
Assembling and Serving
  1. Spread about 2 heaped tablespoons of filling in each pancake
  2. Roll it 
  3. You can serve it just warm with white sauce on the top OR you can cover the pancakes with the white sauce and put it in the oven pre-heated to 200C until the top is slightly golden 

The Untamed Cook

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

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