Chicken and Bean Tortillas

Name: Chicken and Bean Tortillas
Total time: 30 min
Yield: 2
Cuisine: American, Mexican, North America
Ingredients: 2 small Chicken breasts; 2 tablespoons Peanut oil; salt; freshly ground peppers; 0.5 teaspoon Chili powder; 1.5 cups red Kidney beans (tinned); 2 cups Iceberg lettuce (shredded); 2 small Avocados; 1 tablespoon lemon juice; 4 Tortillas (bought product)

Average: 0 (0 votes)

(0 votes)

Rate recipe

938

calories

Calories

My cookbook

easy

Difficulty

20 min.

Preparation

ready in 30 min.

Ready in

Nutritions

1 serving contains
(Percentage of daily recommendation)

Calorie	938 kcal	(45 %)	more
Protein	51.37 g	(52 %)	more
Fat	43.67 g	(38 %)	more
Carbohydrates	90.36 g	(60 %)	more
Sugar added	0 g	(0 %)	more
Roughage	21.01 g	(70 %)	more

Our nutritional traffic light explained

more nutritions

Vitamin A	180.45 mg	(22,556 %)
Vitamin D	0.09 μg	(0 %)	more
Vitamin E	5.81 mg	(48 %)
Vitamin B₁	0.49 mg	(49 %)
Vitamin B₂	0.44 mg	(40 %)
Niacin	24.04 mg	(200 %)
Vitamin B₆	1.19 mg	(99 %)
Folate	375.4 μg	(125 %)	more
Pantothenic acid	3.36 mg	(56 %)
Biotin	10.02 μg	(22 %)	more
Vitamin B₁₂	0.29 μg	(10 %)	more
Vitamin C	23.77 mg	(25 %)
Potassium	1,847.87 mg	(46 %)	more
Calcium	127.78 mg	(13 %)	more
Magnesium	140.01 mg	(47 %)	more
Iron	5.9 mg	(39 %)	more
Iodine	11.61 μg	(6 %)	more
Zinc	3.55 mg	(51 %)	more
Saturated fatty acids	8.2 g
Cholesterol	73.1 mg		more

Recipe author: EAT SMARTER

Ingredients

Preparation

Ingredients

for 2 servings (4 Wraps)

small Chicken breasts

2 tablespoons

Peanut oil

salt

freshly ground peppers

½ teaspoon

Chili powder

1 ½ cups

red Kidney beans (tinned)

2 cups

Iceberg lettuce (shredded)

small Avocados

1 tablespoon

lemon juice

Tortillas (bought product)

print shopping list

Preparation

Preparation steps

Step 1/3

Rinse the chicken breast fillets, and then dry and cut into approximately 1 cm dice. Heat the peanut oil in a frying pan and quickly sauté the chicken. Season with salt, pepper and chilli powder, then leave to cool slightly.

Step 2/3

Drain the red kidney beans. Wash the lettuce, spin dry and shred. Peel and halve the avocados and remove the stones, then mash the flesh with a fork. Season with salt and pepper and mix in the lemon juice.

Step 3/3

Heat a dry frying pan and quickly toast the tortillas on both sides. Spread immediately with the avocado puree then scatter evenly with iceberg lettuce, chicken and red kidney beans. Roll up and serve immediately.