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Chicken Crepes with Guacamole

Chicken Crepes with Guacamole recipe, brought to you by MiNDFOOD

Chicken Crepes with Guacamole

Meaning “avocado sauce”, gaucamole is traditionally made by simply mashing ripe avocado then adding tomato and salt with a squeeze of lemon juice to add flavour and to slow oxidation and browning

Serves 4

1 tbsp olive oil

650g chicken tenderloins

1 red onion, halved lengthways,

thinly sliced

400g can red kidney beans, drained, rinsed

400g frozen french-style crepes, thawed

300g jar tomato salsa

½ cup grated tasty cheese

1 large ripe avocado, halved,

stone removed

2 tbsp lemon juice

salt and pepper, to season

light sour cream, to serve

lime wedges, to serve

1 Preheat oven to 200C. Heat 2 tsp of the oil in a frying pan over medium heat. When hot add half the chicken. Cook for 2–3 minutes each side or until golden and cooked through. Transfer to a plate and cover to keep warm. Cook remaining chicken.

2 Heat remaining oil in frying pan. Add onion and cook for 3 minutes. Add kidney beans and stir. Top each crepe with chicken and onion mixture. Roll crepes and put in a baking dish. Pour salsa over crepes. Sprinkle with cheese. Bake for 10–15 minutes.

3 Meanwhile, to make guacamole, scoop avocado flesh into a bowl. Add lemon juice and season with salt and pepper. Mash.

4 Serve crepes with guacamole, sour cream and lime wedges.

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One Comment on Chicken Crepes with Guacamole


  • Deb
    November 7, 2014 7:24 pm

    Brilliant!!! Light, healthy yet satisfying! One for the must keep file for sure!!

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