1 tbsp olive oil
650g chicken tenderloins
1 red onion, halved lengthways,
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,
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.