Chicken cassoulet with pesto pinwheel tortillas

Serves: 6
Time to make: 40 mins

Total cost: $ 33.78 / $ 5.63 per serve

(at time of publication)

Chicken cassoulet with pesto pinwheel tortillas

Ingredients
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

Nutrition Info

Kilojoules 2510kJ
Calories 599cal
Protein 35g
Total fat 20g
Saturated fat 5g
Carbohydrates 65g
Sugars 21g
Dietary fibre 15g
Sodium 740mg
Calcium 120mg
Iron 5mg

Instructions

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.

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