Mexican chicken rolls

Serves: 4

Time to make: 40 mins

Ingredients

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 spray oil
½ small avocado, flesh
¼ cup reduced-fat sour cream

Instructions

Stay Awake

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.

HFG tip

To reduce fat content, leave out the avocado.

Nutrition Info (per serve)

Calories 564 cal

Kilojoules 2360 kJ

Protein 37 g

Total fat 24 g

Saturated fat 7 g

Carbohydrates 45 g

Sugar 8 g

Dietary fibre 9 g

Sodium 680 mg

Calcium 150 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.