Description
Delight in a classic British favorite with a twist: the Yorkshire pudding wrap. This recipe transforms fluffy, golden Yorkshire pudding into a giant wrap filled with succulent leftover roast chicken, savory sage and onion stuffing, and tangy cranberry sauce, complemented by a side of warm chicken gravy for dipping. Perfect for turning your roast dinner leftovers into a comforting and satisfying meal.
Ingredients
Scale
Batter
- 140g plain flour
- 4 eggs, lightly beaten
- 200ml whole milk
- 50ml vegetable oil
- Pinch of salt
Filling
- 6 tbsp cranberry sauce
- 400g leftover roast chicken, shredded
- 200g leftover cooked sage and onion stuffing, crumbled
To Serve
- 200ml chicken gravy
Instructions
- Prepare the batter: Whisk together the plain flour, lightly beaten eggs, whole milk, and a pinch of salt in a jug until the mixture is smooth and well combined. Cover and chill the batter overnight to develop the best texture.
- Preheat the oven and heat the oil: The next day, preheat your oven to 220°C (200°C fan) or gas mark 7. Pour the vegetable oil into a large baking tray (approximately 20cm x 30cm x 5cm) and place it in the oven to heat for 3-5 minutes, or until the oil is hot enough to start smoking lightly.
- Cook the Yorkshire pudding: Whisk the chilled batter again until smooth, then carefully pour it into the hot oiled tray. Bake in the oven for 25-30 minutes, or until the batter has risen dramatically, turned golden, and developed a crisp texture. Once cooked, remove and allow to cool slightly.
- Warm the filling: While the pudding is baking or cooling, warm the leftover shredded chicken and crumbled stuffing until piping hot. This can be done either in the microwave or by placing them on a small baking tray and heating them in the oven for 5-6 minutes.
- Assemble the wrap: When the Yorkshire pudding is cool enough to handle, carefully tear open the edges to flatten it into a wrap shape. Spread the cranberry sauce evenly over the base, then layer on the warm chicken and stuffing.
- Wrap and serve: Roll the Yorkshire pudding tightly from the longest side nearest to you, then cut the wrap into four pieces. Serve each piece with a bowl of hot chicken gravy on the side for dipping, offering a delicious and hearty meal.
Notes
- This recipe is a fantastic way to use up leftover roast dinner components.
- Chilling the batter overnight helps achieve a superior rise and texture in the Yorkshire pudding.
- Ensure the oil is smoking hot before adding the batter for the best puff and crispiness.
- Serve immediately after assembling for optimal texture, but the wrap can also be reheated gently if needed.
Nutrition
- Serving Size: 1 wrap (1/4 of recipe)
- Calories: 698
- Sugar: 12.7 grams
- Sodium: 1300 milligrams
- Fat: 33.7 grams
- Saturated Fat: 7.3 grams
- Unsaturated Fat: Approx. 22 grams
- Trans Fat: 0 grams
- Carbohydrates: 51.8 grams
- Fiber: 4.6 grams
- Protein: 44.6 grams
- Cholesterol: Approx. 165 milligrams
