Spiced chicken & vegetable filo parcels
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Time to make:
$5.80 per serve
(at time of publication)
Full ingredients list:
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
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 170°C. Line a baking tray with baking paper.
Step 2Heat 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.
Step 3Place 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.
Step 4Spray parcels with oil. Sprinkle with dukkah. Bake for 25 minutes.
Step 5Place the lettuce, tomato and onion in a serving bowl; toss gently. Serve filo parcels with side salad and tzatziki.
About this recipe
First published: September 2018