Yorkshire Pudding Wraps with Roast Chicken and Gravy

Giant Yorkshire puddings filled with succulent roast chicken, savory stuffing, and rich gravy, creating a delicious and satisfying wrap.

Prep Time

20 minutes

Total Time

1 hour 5 minutes

Calories

1400 kcal

Difficulty

Medium

Equipment

6 items

Cost

£2.46/serving

Season:

🌍 Year-round

Meal Type:

Lunch•Dinner•Dessert

Cuisine:

British

Main Ingredient:

Chicken

Mood:

Comfort Food

Ingredients

Servings

200gPlain Flour(All-purpose flour works well)

£0.15

4Eggs(Large eggs)

£1.20

280mlMilk(Full-fat milk for best results)

£0.30

2tbspVegetable Oil(Plus extra for greasing the tin)

£0.05

0.5tspSalt

500gRoast Chicken(Cooked and shredded or sliced)

£5.00

400gStuffing(Your favorite stuffing recipe or store-bought)

£1.50

500mlGravy(Your favorite gravy recipe or store-bought)

£1.50

2tbspVegetable Oil(For roasting chicken (if roasting from scratch))

£0.05

1tspMixed Herbs(For roasting chicken (if roasting from scratch))

£0.10

Total Cost

£9.85

£2.46 per serving

Instructions

1.
Preheat oven to 220°C (200°C fan/Gas Mark 7). Generously grease a large muffin tin or Yorkshire pudding tin with vegetable oil. Place the tin in the oven to heat up while you prepare the batter. The oil must be smoking hot.
2.
In a large bowl, whisk together the flour and salt. Make a well in the center and crack in the eggs. Whisk the eggs, gradually incorporating the flour from the sides until you have a thick paste.
3.
Slowly pour in the milk, whisking continuously until the batter is smooth and lump-free. Stir in 2 tbsp of vegetable oil. Let the batter rest for at least 15 minutes while the oven heats up and the tin gets smoking hot.
4.
Carefully remove the hot tin from the oven. Working quickly, pour the batter into each of the prepared sections, filling them about two-thirds full.
5.
Return the tin to the oven and bake for 25-30 minutes, or until the Yorkshire puddings have risen dramatically and are golden brown and crispy. Do not open the oven door during baking to prevent them from collapsing.
6.
While the Yorkshire puddings are baking, prepare the roast chicken (if you are not using pre-cooked chicken). Rub chicken with vegetable oil and herbs. Roast at 200C for approx 1hr 15 mins, check is cooked through by inserting a skewer into the thickest part of the meat. The juices should run clear.
7.
While the Yorkshire puddings are baking, heat up the gravy and stuffing (if using pre-cooked chicken, shred the chicken).
8.
Once the Yorkshire puddings are cooked, remove them from the oven and let them cool slightly in the tin before carefully removing them. They should be soft inside, crispy on the outside and massive!.
9.
To assemble the wraps, fill each Yorkshire pudding with shredded roast chicken, stuffing, and a generous ladle of gravy. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (495g)

1400 kcal / 5858 kJ

Carbs

120g

46% of RDA

Fat

70g

100% of RDA

Protein

90g

180% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

15 g

17% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

Make sure the oil in the tin is smoking hot before adding the batter for maximum rise.

Don't open the oven door during baking to prevent the Yorkshire puddings from collapsing.

The batter can be made ahead of time and stored in the fridge for up to 24 hours. Bring to room temperature before using.

For extra flavour, add a teaspoon of mustard powder to the Yorkshire pudding batter.

Leftover Yorkshire pudding can be reheated in the oven or microwave, but they are best served fresh.

Cooking Equipment

Oven

Stove

Large muffin tin or Yorkshire pudding tin

Large bowl

Whisk

Roasting pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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