Chicken Crepes with Guacamole

By Dixie Elliott

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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