- 4 large iceberg lettuce leaves, torn
- 2 cups (260g) plain flour plus extra for dusting
- 1 cup (250ml) boiling water
- 1 red bullhorn capsicum, thinly sliced
- 1 tbsp sesame oil
- 1/3 cup (80ml) hoisin sauce
- 1 regular barbeque chicken
- 8 shallots, thinly sliced
Sift flour into a medium heatproof bowl. Add boiling water and combine with flour to form soft dough.
Knead on lightly floured surface for about 5 minutes. Wrap in plastic and set aside for 20 minutes.
Unwrap dough and knead for a further 5 minutes. Divide into 8 equal portions. Pat each portion into even-sized rounds.
Brush half the rounds with sesame oil and top with remaining rounds. Roll each stack into a 20cm round.
Heat a medium, non-stick frying pan over high heat. Dry fry double pancakes for 45 seconds, or until starting to puff. Flip and cook for a further 30 seconds. Pancakes should be lightly browned, but still pliable.
Remove from pan and peel them apart. Transfer to plate and cover with clean tea towel while repeating with remaining pancakes. Each individual pancake is only cooked on one side. The oil keeps the inside moist and allows them to be easily separated.
Spread un-fried side of each pancake with hoisin sauce, then top with lettuce, chicken, capsicum and shallots. Roll up to enclose filling. Serve immediately.