Chicken cassoulet with pesto pinwheel tortillas
- 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
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.
Nutrition Info (per serve)
Total fat 20g
Saturated fat 5g
Dietary fibre 15g
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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