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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