Brush a 24cm frying pan with a little of the oil. Mix the beaten eggs with the milk and season with freshly ground black pepper. Pour ¼ of the egg mix into the pan. Allow it to set for 2 minutes, flip over and cook for another 2 minutes. Repeat with the remaining egg mixture to make 4 omelettes. Set aside to cool.
Meanwhile, in the same pan, heat the remaining oil and lightly fry the red pepper and sugar snaps for 4-5 minutes, adding the soy sauce and chicken for the last minute.
CHILDREN: Divide the vegetable and chicken mixture into 4. Place some on one side of each omelette then roll them up like wraps. Allow to cool, then cut in half.