Spiced chicken & vegetable filo parcels
Serves 4 Cost per serve $5.80 diabetes friendly 1 x 400g packet fresh stir-fry
vegetables, finely chopped 2 teaspoons Moroccan spice mix 2 shallots, chopped 350g shredded skinless
barbecue chicken 8 sheets filo pastry 2 teaspoons dukkah 2 baby cos lettuces, in wedges 2 Roma tomatoes, sliced ½ small red onion 1 cup reduced-fat tzatziki 1 Preheat oven to 170°C. Line a baking tray with baking paper. 2 Heat 1 tablespoon of olive oil in a large non-stick frying pan. Cook vegies for 2–3 minutes, or until almost tender. Add spice mix and shallots; cook, stirring, for 30 seconds. Remove from heat and stir through chicken. 3 Place one sheet of filo pastry onto clean work surface. Spray lightly with olive oil. Top with another sheet. Divide chicken and vegetable mixture into four. Place one-quarter of the mixture onto the pastry in the centre of one of the shorter ends. Fold the end over and the long sides in. Roll up to make a parcel. Place seam side down on prepared tray. Repeat with the remaining pastry sheets and filling. 4 Spray parcels with oil. Sprinkle with dukkah. Bake for 25 minutes. 5 Place the lettuce, tomato and onion in a serving bowl; toss gently. Serve filo parcels with side salad and tzatziki.