Chicken & pesto roll-ups

30-60 minutes 4 servings 800 kcal or less artichoke artichokes chicken chicken breast chicken breasts crepe gruyère mains over an hour pancake pancakes parmesan pesto roll-ups wraps

N/A

Source

Ingredients

25g butter

25g plain flour

600ml milk

50g grated fresh parmesan

100g gruyère

6 tbsp pesto

8 pancakes (see recipe link below)

2 cooked skinless, boneless chicken breasts , shredded

285g jar artichoke hearts in oil, drained and quartered if necessary

Method

Preheat the oven to 200C/gas 6/fan 180C. Put the butter, flour and milk in a pan and whisk over a medium heat until the mixture boils and thickens. Reduce the heat and simmer for 5 minutes. Remove from the heat, stir in the Parmesan and half the gruyère and season with salt and ground black pepper.

Pour one third of the sauce into a bowl and stir in the pesto. Lay out the pancakes and spoon a dollop of sauce in the centre of each one. Top with the chicken and artichokes then fold in the sides of the pancakes and roll them up.

Arrange the pancakes in a single layer in a buttered large shallow baking dish (about 25 x 30cm) and pour over the remaining sauce. Scatter with the rest of the gruyère. (If making ahead, cool, cover and chill for up to a day, or freeze for up to a month.)

Bake, uncovered, for 30 minutes until the sauce is bubbling and golden. Serve with a green salad.