Spiced chicken & veg­etable filo parcels

Healthy Food Guide (Australia) - - RECIPES -

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.

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