Mexican chicken rolls
(at time of publication)
- 1 teaspoon olive oil
- 4 spring onions, thinly sliced
- 450g chicken mince
- ⅓ cup oil-free sun-dried tomatoes (we used Delmaine), chopped
- 125g can corn sweetcornXkernels, drained, rinsed
- 425g can red kidney beans, drained, rinsed
- ¼ cup grated reduced-fat tasty cheese
- 16 sheets filo pastry
- olive oil spray
- ½ small avocado, flesh
- ¼ cup reduced-fat sour cream
1 Preheat oven to 200°C. Line a baking tray with baking paper. Heat oil in a non-stick frying pan. Add onions and cook for 1 minute. Add chicken mince and cook, stirring often, for 8-10 minutes or until browned and liquid has evaporated. Add tomatoes and simmer for about 5 minutes until slightly reduced. Add corn, beans and cheese.
2 Place 1 sheet of filo on a flat surface. Spray with oil and cover with another filo sheet. Fold in half, short end to short end (so it almost makes a square). Spoon 2/3 cup mince mixture on a short edge, leaving a 5cm border on each side. Fold sides over filling and roll pastry. Place rolls on prepared tray. Spray with oil. Bake for 15-20 minutes or until pastry is golden and crisp.
3 Place avocado and sour cream in a bowl. Mash well with a fork. Serve with filo rolls.
To reduce fat content, leave out the avocado.
Nutrition Info (per serve)
Total fat 24g
–Saturated fat 7g
Dietary fibre 9g
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