- 10MINS
- 10MINS
- Serves 2
- 281KCAL
This Yorkshire Pudding Wrap makes a quick and tasty, slimming-friendly lunch whether you’re counting calories or following a diet plan like Weight Watchers.
Can be found in
Pinch of Nom Cookbook :
Pages 170-171
Also in these categories:
Easy Peasy 
- Gluten Free If using GF flour
- Dairy Free If using dairy free milk
4
NutritionPer Serving
- Calories281
- Carbs19g
- Protein21g
- Fat13g
- Saturates4g
- Sugars5g
Your dishes
You’re amazing, look at the Yorkshire Pudding Wrap dishes you’ve made…
Karolina Rogers, Peterborough
Karolina Rogers, Peterborough
Char, Cumbria
ItsMeBGx, Surrey
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
Tortilla wraps, pitta bread, wholemeal rolls – you name it, we’ve probably had it for lunch as a sandwich. But what if we told you there was something else that you may not have tried that makes a light, fluffy ‘wrap’ for a deliciously different sandwich? Enter… the Yorkshire Pudding Wrap!
Don’t be put off by the fact it’s using Yorkshire pudding batter, it’s actually a great substitute for bread and remains intact when stuffed with plenty of filling. It’s a fab way of using up leftover batter from some of our other Yorkshire pudding recipes, and feels like a really indulgent treat, especially when you use tender beef and peppery rocket like we have. It’s so versatile though, you could fill it with pretty much any filling you like: melty cheese and onion Yorkshire Pudding Wrap, anyone?
What diets is this Yorkshire Pudding Wrap suitable for?
This recipe is suitable if you’re gluten free as long as you swap out the following ingredients for gluten free versions:
- Gluten free flour
You could also enjoy this Yorkshire Pudding Wrap if you’re dairy free by using a dairy free milk alternative.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make this Yorkshire Pudding Wrap?
There’s nothing fancy needed to make this recipe – in fact, you can use whatever filling you like! We opted for roast beef, but roast chicken, boiled ham, steak, turkey, even bacon would work. Or pop a slice of cheese in!
We used some peppery rocket in our Yorkshire Pudding Wrap, as it goes so well with roast beef, but any salad would work – take your pick!
The only thing you’ll need for this recipe (apart from the ingredients of course!) is a decent tin to cook the Yorkshire Pudding. Don’t worry if you don’t have the exact same one, as long as it’s 8 or 9 inch in diameter it will be fine. Just remember not to use one with a loose base or that could end up very messy! You could even use a square tin if you want. There’s lots of different options available.
Hints & Tips
Below we added some of our communities most common hints and tips. We hope you find them useful.
The batter also makes a fantastic Giant Yorkshire Pudding recipe - simply cook for a little longer (10-12 minutes) until the pudding has risen, is golden brown and holds its shape.
What I added
I added a teaspoon of Bovril to the mushrooms and onions. Flatten the Yorkshire pudding with a table spoon once it’s all cooked so it’s easier to wrap!
Delicious....I caught my husband taking photos of his plate!
Combine a tablespoon of horseradish with fat free greek yoghurt for a creamy condiment to eat alongside the beef.
Very quick and super easy
I used lactose free milk, and used extra mushrooms and onions and left out the beef. I served it with a fresh salad.
Absolutely devine!
Make in a large oven tray and once cooked divide into 4 wraps. Saves on the washing up!
Delicious and super simple to make
This recipe was lovely, it was an easy week night tea along with a joint of ham in the slow cooker and lots of vegetables.
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‘I can’t believe I didn’t try this earlier. Absolutely delicious!’
Karolina Rogers
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We used a round 9 inch cake pan, like this one from Amazon.
A square baking tin will work equally well for this recipe, too.
How many calories are in this Yorkshire Pudding Wrap?
There are 281 calories in each portion of our slimming friendly Yorkshire Pudding Wrap. This means it falls into our Everyday Light recipe category.
This recipe is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Pre-heat oven to 210°C.
Step 2
Spray a tin with a decent amount of low calorie cooking spray and place in the oven until it starts foaming slightly. Probably 1 or 2 minutes.
Step 3
Put flour, eggs, milk and salt in a decent sized bowl and whisk, by hand, until the mixture is smooth.
Step 4
Pour the batter in the hot tin and place in the oven.
Step 5
Cook for 8 – 10 minutes, or until it has risen around the edges and is a golden colour. You don’t want it too crispy as it may be more difficult to roll.
Step 6
While the Yorkshire pud is cooking, sauté the sliced mushrooms and onions in some low calorie cooking spray, until they are browned and cooked.
Step 7
Remove the Yorkshire pud from the tin and put the rocket inside.
Step 8
Add the beef, cooked onions and mushrooms (you can add some horseradish/mustard if you want, just check the nutritional values).
Step 9
Roll up the Yorkshire pud and slice in half and serve.
What should you should serve with this Yorkshire Pudding Wrap?
This dish makes a really tasty lunch, or you could serve it with something below to make it into a more substantial meal:
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Rustic Potato Wedges
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Roast Potatoes
Whatever accompaniment you choose, don’t forget to account for the extra calories and/or other nutritional values.
Can you cook this Yorkshire Pudding Wrap another way?
This recipe can only be cooked using the method listed below. It’s soooo quick to make, it’ll be ready in a flash!
How do you know when this Yorkshire Pudding Wrap is cooked?
You should cook this wrap until risen and golden without being overly crispy or it’ll be difficult to roll. This should take approx 8-10 minutes in the oven.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep a Yorkshire Pudding Wrap in the fridge?
Once you’ve served this dish, ideally you should eat it within 4 hours.
If you allow any left overs to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of this Yorkshire Pudding Wrap in the fridge for approximately 3 days or so.
Can I freeze this Yorkshire Pudding Wrap?
This recipe isn’t suitable for for freezing.
How do I reheat this Yorkshire Pudding Wrap?
From chilled: You can really only reheat the wrap part of this recipe, but it’s also good to eat cold. If you want to reheat the wrap, pop it onto a microwaveable plate, loosely covered and heat for 3-4 minutes, then fill with your choice of filling.
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Yorkshire Pudding Wrap
This Yorkshire Pudding Wrap makes a quick and tasty, slimming-friendly lunch whether you’re counting calories or following a diet plan like Weight Watchers.
- Gluten Free
- Dairy Free
- Prep Time
10 MINS
- Cook Time
10 MINS
- KCals 281
- Carbs 19G
- Serving
2 2
- Up
- Down
- Metric/Cups
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Ingredients
- 30 g plain flour
- 75 ml skimmed milk
- 2 eggs
- salt
- low calorie cooking spray
- 2 slices beef
- ½ onion sliced
- 6 mushrooms
- 1 handful rocket
Metric - US Customary
We use a fan assisted oven for all of our recipes. Check outour oven temperature conversion guide.
Please do not screenshot this. Recipes are updated often
Instructions
- Pre-heat oven to 210°C
- Spray a tin with a decent amount of low calorie cooking spray and place in the oven until it starts foaming slightly. Probably 1 or 2 minutes
- Put flour, eggs, milk and salt in a decent sized bowl and whisk, by hand, until the mixture is smooth
- Pour the batter in the hot tin and place in the oven
- Cook for 8 - 10 minutes, or until it has risen around the edges and is a golden colour. You don't want it too crispy as it may be more difficult to roll
- While the Yorkshire is cooking, sauté the sliced mushrooms and onions in some low calorie cooking spray, until they are browned and cooked
- Remove the Yorkshire pud from the tin and put the rocket inside
- Add the beef, cooked onions and mushrooms (you can add some horseradish/mustard if you want, just check the nutritional values)
- Roll up the Yorkshire pud and slice in half and serve
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