Ingredients

• 4 pancakes

Filling

• 1 single chicken fillet
• 1 teaspoon cornstarch or potato starch
• 1 red bell pepper
• 250 g zucchini
• 150 g eggplant (optional)
• 1/2 chili pepper (or to taste)
• 1 teaspoon turmeric
• 1 tablespoon oregano
• 2 tablespoons soy sauce

Sauce

• 1/2 clove of garlic
• a piece of chili pepper
• 400 ml can of tomatoes
• spices: 1/4 teaspoon turmeric and oregano, salt, pepper

Also

• approximately 120 g grated cheese
• fresh cilantro or basil

Preparation

1. Prepare pancakes according to the recipe (you can also use tortillas).
2. Filling: Dice the ingredients (chicken fillet and vegetables) into small cubes. Finely chop the chili pepper. Dust the meat with cornstarch. Heat a non-stick pan and briefly fry the chicken in oil. Add the vegetables and chili, dust everything with turmeric and oregano, and fry while stirring for about 3-4 minutes. Meanwhile, add 2-3 tablespoons of water. At the end, add soy sauce, mix, and remove from heat.
3. Tomato sauce: In a pot, fry finely chopped garlic and chili in oil, add tomatoes and spices. Mix and cook on low heat for about 10 minutes, stirring occasionally.
4. Preheat the oven to 180°C. Roll up the pancakes with the filling, adding a tablespoon of grated cheese in the center. Arrange them side by side in a baking dish or on a baking sheet, pour tomato sauce over them, and sprinkle with the remaining grated cheese. Bake for about 20 minutes uncovered.