500 g chicken breast, diced
1 onion, diced
1 red capsicum, diced
40 g packet burrito seasoning mix
400 g can red kidney beans, drained and rinsed
453 g jar salsa
12 ready-made crepes
1 cup Mexican cheese blend
- Preheat oven to 200°C (180°C fan forced). Lightly grease 2 shallow 20 x 30cm oven-proof dishes and set aside. Heat 1 tablespoon olive oil in a non-stick frying pan over medium heat, add chicken and onion, cook for 4-5 min or until just browned.
- Add capsicum, seasoning mix, ½ cup water, beans and half the salsa. Reduce the heat and cook, covered, for 5 min, stirring occasionally. Remove from heat.
- Lay half the crepes on a clean work surface and top each with ⅓ cup chicken mixture. Roll up and place into prepared dish. Repeat with other crepes and filling. Divide remaining salsa and cheese between the dishes.
- Bake for 25 min or until golden. Serve with chopped fresh tomato, avocado and sour cream. Garnish with coriander leaves to serve.