Main Meals
Chicken and spring onion pancakes with soup
4
Easy
15 minutes
15 minutes
Filled pancakes get a winter makeover with leftover Tuscan rub chicken, spring onion and melted mozzarella. Heat the pancakes, fill and roll, then crisp them in a pan until the cheese melts. Serve with a bowl of amber soup on the side for dipping. A comforting, low-waste dinner that turns yesterday's roast chicken into something warm and satisfying.
Ingredients
Method
- 8 Woolworths frozen pancakes
- leftover Tuscan rub chicken, shredded
- 2–3 sprigs mild spring onions, cut
- 125 g Woolworths grated mozzarella cheese
- 3-4 x 250g pack amber Soup
Method
Ingredients
1. Heat frozen pancakes according to package instructions.
2. Fill pancakes starting with a generous amount of leftover shredded chicken, spring onion and mozzarella. Roll and repeat for all pancakes.
3. Heat again in a pan on low to medium heat, just until cheese melts.
4. Heat soup according to package instructions and serve with pancakes.
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