Riverford Wicked Leeks
Chicken, avocado and pesto pancake filling recipe image

Print Chicken, avocado and pesto pancake filling

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 & sliced
  • 50ml water
  • 4 pancakes
  • Salt & pepper


  1. Heat the oil in a heavy based pan, add the chicken and fry for 3-4 minutes, until just cooked through.
  2. Add the wine and boil until the liquid is reduced by half.
  3. Lower the heat and add the pesto, cream cheese, avocado and water.
  4. Season to taste. Stir gently to melt the cheese and combine all the ingredients and check the seasoning.
  5. Spoon the mixture evenly onto on half of each pancake, folding over the other half to cover.
  6. Warm in a low oven for a few minutes to heat the pancakes through before serving.
want to cook with fresh ingredients? try one of our award winning veg boxes