2 shop-bought ready-cooked chicken breasts, skin removed and shredded
4 tablespoons chopped coriander
8 shop-bought savoury pancakes, thawed if frozen
50 g (2 oz) Parmesan cheese, grated
salt and pepper
mixed salad, to serve
Heat the butter in a large frying pan, add the mushrooms, spring onions, garlic, curry powder and red chilli and cook over a high heat for 4–5 minutes, stirring frequently, until the mushrooms are softened. Stir in half of the cheese sauce and heat until just bubbling. Add the spinach and cook for 1 minute or until just wilted. Remove from the heat, stir in the chicken and coriander and season.
Place 1 pancake on a clean work surface and spoon one-eighth of the mushroom and spinach mixture down the centre. Carefully roll the pancake up and put into a shallow greased gratin dish. Repeat with the remaining pancakes.
Drizzle the remaining cheese sauce over the pancakes, sprinkle with the Parmesan and season to taste. Cook under a preheated medium-hot grill for 3–4 minutes or until piping hot and golden. Serve with a mixed salad.