Flatten the chicken breasts slightly with a meat mallet. Brush with olive oil and season.
Preheat a grill pan until hot and cook chicken for approximately 15 minutes, turning once. Remove.
For the pancakes, place the flour and parmesan in a bowl and whisk in the egg and milk until the mixture forms a smooth batter.
Heat a frying pan with a little oil until smoking hot and cook the pancakes, flipping halfway as usual, until both sides are golden.
Lay the four pancakes out to cool.
Shred the lettuce and place in a large mixing bowl. Set aside.
To make the dressing, pound the garlic and anchovies in a mortar and pestle or blend using a hand blender.
Place in a bowl and add the egg yolk, mustard, lemon juice and seasoning.
Whisk in the oil slowly to make a thick creamy dressing.
Cut the warm chicken into chunky strips and tip into the bowl with the lettuce.
Throw in the parmesan shavings and enough dressing to coat and toss well.
Place a good handful of the mixture onto each of the pancakes and fold over one end before rolling up to make 'wraps'.
Nutritional analysis per serving (14 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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