Chicken Crepes with Guacamole

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

This simple recipe for Chicken Crepes with Guacamole uses store-bought french-style crepes to encase the tender chicken and beans, the crepes are then topped with tomato salsa and cheese and baked until the cheese is golden. Serve chicken crepes with guacamole, sour cream and lime wedges.

Chicken Crepes with Guacamole Recipe

Serves 4

Ingredients:

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

light sour cream, to serve

lime wedges, to serve

Guacamole

1 large ripe avocado, halved, stone removed

2 tbsp lemon juice

Method:

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.

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.

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

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