Ingredients
• 500g free-range chicken breast, diced
• 1 onion, diced
• 1 red capsicum, diced
• 40g packet burrito seasoning mix
• 400g can red kidney beans, drained and rinsed
• 453g jar medium salsa
• 12 ready-made or homemade crepes
• 1 cup Mexican cheese blend
Method
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Preheat oven to 180°C. Lightly grease 2 shallow 20 x 30cm oven-proof dishes and set aside.
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Heat 1 tblsp olive oil in a non-stick frying pan over medium heat, add the chicken and onion, cook for 4-5 minutes or until just browned.
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Add the diced capsicum, seasoning mix, ½ cup water, kidney beans and half the salsa. Reduce the heat and cook, covered, for 5 minutes, stirring occasionally. Remove from heat.
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Lay half the crepes on a clean work surface and top each one with ⅓ cup of the chicken mixture. Roll up and place into the prepared dish. Repeat with the remaining crepes and filling. Divide the remaining salsa and cheese between the dishes.
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Bake for 25 minutes or until golden. Serve crepes with chopped fresh tomato, avocado and sour cream. Garnish with fresh coriander leaves to serve if desired.
