Lechon Manok Pritson Style

Dish from It’s Fiesta Time with Maya

Lechon Manok Pritson Style

Course Snack
Cuisine Filipino


  • 1 whole chicken, approximately 1 kilo

Brine Solution:

  • 1:1 (1 tablespoon salt + 1 tablespoon water) for every kilo of meat
  • rosemary leaves


  • 3 pieces eggs slightly beaten
  • 1 pack MAYA “ThinkHeart” Whole Wheat Pancake Mix 200g
  • 11/2 cups milk
  • 3 tablespoons olive oil
  • melted butter for greasing
  • ripe mangoes, sliced into strips
  • ripe tomatoes, coarsely chopped
  • coriander leaves
  • lettuce

Honey Mustard Sauce:

  • 1 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 2-3 tablespoons honey
  • salt and pepper to taste


  1. Marinate chicken in brine solution, following ratio of brine per weight, drain.
  2. Preheat oven to 400oF / 205oC.
  3. Sprinkle Rosemary on chicken then roast in hot oven until golden brown. Cool and flake.
  4. Prepare crepe by combining all ingredients together in a bowl (milk may be adjusted to thin the batter).
  5. Pour about 1/4 cup of batter mixture into the griddle pan – allow batter to spread into crepe thickness.
  6. Repeat procedures with the remaining batter.
  7. Put enough shredded chicken into crepe.
  8. Add a slice of ripe mangoes, tomatoes and coriander leaves.
  9. Roll – then slice into serving pieces. Do the same with the remaining crepes & filling.
  10. Serve with honey mustard sauce simply prepared by combining all the ingredients.

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