Chicken cassoulet with pesto pinwheel tortillas
Nutrition Info.(per serve)
600g boneless chicken thighs
1 tablespoon olive oil
1 red onion, finely chopped
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
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.