For the wraps (makes 6-8)

250g flour (strong bread flour is good…)

Good pinch of seasalt

Glug of oil (rapeseed, olive or sunflower)

150ml luke warm water

For the Sticky Pigeon Filling

2-4 Hot Smoked Pigeon Breasts

½ Onion

½ Red pepper

1 Clove garlic

Sesame Oil

Soy Sauce


Hoisin Sauce


2 Spring onions

Fresh Coriander


Firstly make the wraps. 

Put the flour in a bowl, add a glug of oil and a good pinch of seas salt.

Add half the water and mix together. Slowly add the rest and keep mixing until you have a soft pliable dough. Kneed for a minute or so and leave to rest.

When you’re ready to cook, roll your dough into a sausage shape and divide into 6-8 balls. 

Roll each out thinly on a floured board, then pop into a hot non stick frying pan with no oil and cook. Turn the wrap over after a minute or so until each side is puffed up and lightly coloured. 

For the Pigeon

Slice your pigeon breasts into strips and put in a bowl. 

Add a glug of sesame oil, a few good splashes of soy sauce, 2 tablespoons of honey, the same of hoisin sauce and juice from half the lime. Mix everything together and leave to marinade (you can leave it in the marinade for a few hours if you wish.)

Finely slice your onion, red pepper and garlic and add to a hot frying pan with a tablespoon of sesame oil. Fry until everything is nicely coloured, being careful not to burn the garlic.

Then add all your marinaded pigeon mix to the pan and saute for a couple of minutes until the breasts are cooked.

Place your wrap on a plate then add your sticky pigeon on top and garnish with some spring onions and fresh coriander.

Roll up your wrap and eat!

Written by Bod from Vale House Kitchens