Yorkshire Pudding Wrap

  • 10MINS
  • 10MINS
  • 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.

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4

NutritionPer Serving

  • Calories281
  • Carbs19g
  • Protein21g
  • Fat13g
  • Saturates4g
  • Sugars5g

Yorkshire Pudding Wrap - Pinch of Nom Slimming Recipes

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.

How Weight Watchers friendly is this Yorkshire Pudding Wrap?

  • You need to count 5 Points per portion of this Yorkshire Pudding Wrap recipe if you’re on WW Green. 
  • You need to count 3 Points per portion of this Yorkshire Pudding Wrap recipe if you’re on WW Blue.
  • You need to count 3 Points per portion of this Yorkshire Pudding Wrap recipe if you’re on WW Purple.

It makes a great lunch, and could even be packed up for a picnic!

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.

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We used a round 9 inch cake pan, like this one from Amazon.

pinch of nom amazon image

A square baking tin will work equally well for this recipe, too.

pinch of nom amazon image

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 4 pinchofnom.com

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 8 pinchofnom.com

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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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.
  • Prep Time
    10 MINS
  • Cook Time
    10 MINS
  • WW
    3 Smart
    Points
  • KCals 281
  • Carbs 19G
  • WW Points:
  • 5 Green
  • 3 Blue
  • 3 Purple

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

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Pre-heat oven to 210°C
  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
  3. Put flour, eggs, milk and salt in a decent sized bowl and whisk, by hand, until the mixture is smooth
  4. Pour the batter in the hot tin and place in the oven
  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
  6. While the Yorkshire is cooking, sauté the sliced mushrooms and onions in some low calorie cooking spray, until they are browned and cooked
  7. Remove the Yorkshire pud from the tin and put the rocket inside
  8. Add the beef, cooked onions and mushrooms (you can add some horseradish/mustard if you want, just check the nutritional values)
  9. Roll up the Yorkshire pud and slice in half and serve

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34 comments

See what others have to say

LaurinaWednesday 29th January 2020

I’ve just had 4 lunch it’s so filling and easy delicious

Reply

    Sharon FitzpatrickFriday 8th May 2020

    Hi Laurina, so pleased to hear this, glad you enjoyed this recipe.

    Reply

anne purvesMonday 9th December 2019

do you post your books to Spain
Thanks

Reply

    Holly LevellMonday 22nd June 2020

    Hi Anne, I’ve just had a look online and it is available through Amazon which will ship to Spain. Hope that helps!

    Reply

MichelleWednesday 24th July 2019

Just had this and it was delicious ???? thanks for another amazing ???? recipe xx

Reply

    Emma TWednesday 25th September 2019

    So glad you enjoyed it!

    Reply

N SmithFriday 23rd November 2018

Just made it for the first time. Made for “one” person and put it in a tin size I use to make Victoria sandwich, if that helps you all ????.
It was ready in 8 mins and PERFECT. THANKS PON, it felt like it was a naughty calorific lunch. I had it with chicken, rocket, tomatoes and lighter than light mayo. Lush!!!!
I’ll be having again tom ????

Reply

SianMonday 26th March 2018

Trying this out tonight looks yummy ????

Reply

GemmaSunday 25th February 2018

Can the wrap be had cold for a lunch box type meal? So, prep in a morning to have a lunchtime? Thank you x

Reply

AmandaMonday 19th February 2018

Just wondered if this recipe would Work in large silicone cake moulds as I don’t have any tin ones. Will it cook ok as the tin usually has to be heated beforehand?

Reply

Sylvia WoodThursday 11th January 2018

How much flour and milk goes in it .

Reply

BerWednesday 22nd November 2017

Hi just wondering can you use half the batter and leave remainder in fridge for next day .? Please

Reply

Philomena BolgerMonday 13th November 2017

Going to do this Many thanks

Reply

Susan KingMonday 13th November 2017

Can,t wait to try the recipe

Reply

Karen DavisMonday 30th October 2017

My question is, if you made this the night before would it keep okay to take to work for lunch the following day.

Love the recipes.

Reply

MargaretMonday 23rd October 2017

How do you stop the Yorkshire pud from enrolling once you have put all the filling in do you need to stick it with a little egg or not.

Reply

Kathryn MidgleyFriday 15th September 2017

Is the 8-9 inch tin mentioned above for if you are making all the mixture (won’t that be stodgy??) or for half the mixture used twice? To make it all together and then cut into two portions do we need a 16-18inch Tin? (Which probably wouldn’t fit in an oven ! Thank you xx

Reply

Emma TMonday 11th September 2017

Hi Kathie,

Thanks for getting in touch!

Reply

RebeccaSaturday 19th August 2017

Hi Kate

Can you confirm if you put all the batter mix in the tin or (as it says there are two servings) put half in for one serving and then make a second one with the remainder?

Thanks

Reply

Diane StevensonWednesday 16th August 2017

Hello
Just want to thank all you lovely people at PON for all your posts, recipes etc You are quite literally changing lives and possibly saving lives.
You’s should write a cook book or go on the road as I would defiantly buy tickets to see you’s!
Forget the bikers and the Jamie’s we want the POMies. Seriously though thank you as you have gave me great inspiration and confidence in the kitchen x
Kind Regards Di x

Reply

    Emma TMonday 11th September 2017

    Hi Diane,

    Thank you so much! ????

    Reply

TerryWednesday 16th August 2017

Wow!
Just made this for lunch, TOTALLY DELICIOUS ❤

Reply

    Emma TMonday 11th September 2017

    Hi Terry,

    So glad you enjoyed it!

    Reply

danielleMonday 14th August 2017

Hi there this looks delish , what roast beef do you use? is it the deli meat and do you heat it up

Thanks Danie

Reply

    Emma TMonday 11th September 2017

    Hi Danielle,

    You can use any beef you like – left overs from a previous days roast work well!

    Hope you enjoy them!

    Reply

AnneSaturday 12th August 2017

I have done these twice now and the are very heavy and thick .what am I doing wrong.? I cook with color gas as no natural gas where I live .

Reply

    Emma TMonday 11th September 2017

    Hi Anne,

    You need to make sure the oven is hot, and the pan is also hot before pouring in the batter. Don’t open the oven whilst they are cooking as this can cause them to sink and become heavy.

    Hope that helps!

    Reply

ElenaFriday 11th August 2017

One clarification, you made one wrap as you mention two portions which i presume each half is the portion, correct?

Reply

StephFriday 11th August 2017

Hi

I’m a little confused about the portions: does this recipe make 2 wraps or is half of one Yorkshire pudding a portion?

Reply

Steph seagerFriday 11th August 2017

Hi

Please could you clarify if a potion is half the Yorkshire pudding or the whole thing (i.e. The mixture makes 2 full ones?)

Reply

MindyFriday 11th August 2017

I’m slightly confused. This recipe says it serves 2. So does that mean that 1 serving is half the wrap?

Reply

Sheila SearsThursday 10th August 2017

Love this idea Kate, thanks so much for sharing xx.

Reply

    Emma TMonday 11th September 2017

    Hi Sheila,

    Thanks for getting in touch! ????

    Reply

JenThursday 10th August 2017

Probably a stupid question. But the recipe serves 2, so will I need 2 tins and half the batter mix for each tin? Thanks

Reply

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