Baking, Featured, Main course, Poultry, Recipe

BAKED CHICKEN WRAPS RECIPE – True feast not only for the stomach, but also for the eyes 🙂 Indulge yourself in this delicious meal 🙂



  • 190 g/1½ cup wheat flour
  • 2 eggs
  • 250 ml/1 cup water
  • 125 ml/½ cup milk
  • 2 tbsp oil
  • ⅓ tsp salt
  • 400-500 g/14-17½ oz chicken fillet
  • 1 onion
  • 1 red pepper
  • 400 g/14 oz mushrooms
  • 150 g/5¼ oz grated cheese
  • salt
  • black pepper
  • hot paprika
  • 2 tbsp oil
  • 680 g/23 oz tomato passata
  • 1-2 cloves of garlic
  • salt
  • black pepper
  • basil
  • oregano
  • 150 g/5¼ oz grated cheese


  1. Mix all the ingredients for wraps until they merge and set the batter aside for 30 minutes. After that fry on a hot pan like you would regular, thin pancakes.
  2. Peel and dice the onion finely. Wash, dry and cut the chicken into small pieces. Wash and slice mushrooms and pepper.
  3. Heat up oil on a large pan over medium heat. Cook the onion until it turns translucent, then add the chicken. Season with salt, pepper and hot paprika for taste and cook for 10 minutes, stirring occasionally. After that add sliced mushrooms and red pepper and continue frying until the vegetables soften and most of the water evaporates.
  4. Take a portion of stuffing and place it on a pancake, sprinkle some cheese over it and roll it. Repeat for all, then line them in a baking dish greased with oil.
  5. Add pressed garlic to passata, season with salt, pepper, basil and oregano for taste, then mix well. Pour prepared sauce over wraps in the dish and add some more grated cheese on top.
  6. Bake in 180°C/360°F for around 25 minutes. Best served while still hot.

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