Chicken cassoulet with pesto pinwheel tortillas
Nutrition Info.(per serve)
- 600g boneless chicken thighs
- 1 tablespoon olive oil
- 1 red onion, finely chopped
- spray oil
- 1 portion Rich vege-packed tomato sauce
- 3 tablespoons tomato paste or Garden Gourmet Mediterranean paste
- 420g can baked beans
- ½ cup red lentils
- 1 cup frozen sweetcorn
- ½ cup reduced-salt chicken stock
- 4 dried dates, chopped
- 1 teaspoon dried basil, or 3 tablespoons chopped fresh basil
- 500g frozen baby carrots
- To serve
- 6 Tip Top Oatilicious wraps
- ¼ cup pesto
- ¹/³ cup fresh basil leaves or coriandercilantroX
Total fat 20g
Saturated fat 5g
Dietary fibre 15g
1 Cut chicken thighs into 3 or 4 pieces. In a large non-stick pan, heat olive oil over medium and cook onion until softened. Spray chicken with oil, add to pan and cook until sealed and just golden.
2 Add next 8 ingredients. Stir well. Cover and bring to the boil. Reduce heat to simmer for 30 minutes.
3 In a steamer or microwave, 5 minutes before serving, cook carrots. Following packet instructions, heat wraps, spread with pesto, roll up, cut into 3 or 4 pinwheels for each wrap and secure with a cocktail stick.
4 Add carrots to cassoulet. Season to taste. Serve, garnished with basil or coriander and pinwheels.
Make it gluten free: Use gluten-free wraps and check paste, stock and pesto are gluten free.
For extra flavour, add a sprinkling of chilli flakes to servings.
You could replace the sweetcorn with peas.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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