Makes 15
Our Junior Chef took this dish home for her family and they loved it!
Recipe Category

You will need

1 store bought rotisserie chicken
Ina Paarman’s Chicken Spice
1 x 200 ml Ina Paarman’s Mushroom Ready To Serve Sauce
15 small pancakes or 8 side plate size tortilla wraps
1 x 400 g Ina Paarman’s Tomato & Basil Pasta Sauce
1/2 cup (125 ml) grated cheese

Ina’s Tip

To make your own Pancakes click here.

We used a small 17 cm pancake pan (see pic). Extra pancakes will freeze very well, interleaved with baking paper. Our recipe makes 42 x 17 cm pancakes.


Adjust oven rack to middle position. Preheat oven to 180°C.

Butter an ovenproof dish.

Skin, bone and strip meat from cooked chicken. Shred chicken into bite size pieces and season lightly with Chicken Spice.

Mix chicken with Mushroom Sauce and divide mixture between the pancakes.

Roll up to enclose the filling.

Arrange, seam side down in the prepared dish.

Pour Pasta Sauce over and top with grated cheese.

Bake for ± 25 minutes.