Pic of Chicken, avocado and pesto pancake filling

Chicken, avocado and pesto pancake filling

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Meat mains

Chicken, avocado and pesto pancake filling

Main Serves 2 15 min
Oven baked pancakes filled with chicken, avocado, cream cheese and pesto. This is a luxurious and quick dinner which is good eaten with a crisp green salad. Make with our basic pancake mix.


  • 1 tbsp oil for frying, e.g. vegetable or sunflower
  • 150g skinless chicken, about 1 good sized chicken breast, cut into thin strips
  • 50ml white wine
  • 1 tbsp pesto (green or red)
  • 100g cream cheese
  • 1 avocado, peeled, stoned and sliced
  • 50ml water
  • 4 pancakes
  • salt and pepper


Prep time: 5 min
Cooking time: 10 min
  • Step 1

    Heat the oil in a heavy based pan, add the chicken and fry for 3-4 minutes, until just cooked through.
  • Step 2

    Add the wine and boil until the liquid is reduced by half.
  • Step 3

    Lower the heat and add the pesto, cream cheese, avocado and water.
  • Step 4

    Season to taste. Stir gently to melt the cheese and combine all the ingredients and check the seasoning.
  • Step 5

    Spoon the mixture evenly onto on half of each pancake, folding over the other half to cover.
  • Step 6

    Warm in a low oven for a few minutes to heat the pancakes through before serving.

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