Are you looking for a recipe for strudel dough?..Where does the chicken come in?
As for how much flour...that depends a lot on what kind of a day it is and what kind of flour you are using.
Won-ton wrappers can serve as a sub for strudel dough if you don't want to roll apples in the dough.
Linda C

I think what you want is one of two things: either a noodle dough or bread dough.

My Aunt would make a thin noodle dough/thick batter and push it off a spoon with another spoon right into whatever she was making.... soups, stews, etc. I do this and we call them drop-noodles.
OR
You can make a soft bread dough and pull it into thin pieces before deep frying them... like a long donut.

Either is more a matter of making a thin/soft dough using either less flour or more liquid. However, I don't think either is called a strudel.... you aren't thinking of Spatzel are you?