Chicken and Bean Tortillas

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Chicken and Bean Tortillas
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
938
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie938 kcal(45 %)
Protein51.37 g(52 %)
Fat43.67 g(38 %)
Carbohydrates90.36 g(60 %)
Sugar added0 g(0 %)
Roughage21.01 g(70 %)
Vitamin A180.45 mg(22,556 %)
Vitamin D0.09 μg(0 %)
Vitamin E5.81 mg(48 %)
Vitamin B₁0.49 mg(49 %)
Vitamin B₂0.44 mg(40 %)
Niacin24.04 mg(200 %)
Vitamin B₆1.19 mg(85 %)
Folate375.4 μg(125 %)
Pantothenic acid3.36 mg(56 %)
Biotin10.02 μg(22 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C23.77 mg(25 %)
Potassium1,847.87 mg(46 %)
Calcium127.78 mg(13 %)
Magnesium140.01 mg(47 %)
Iron5.9 mg(39 %)
Iodine11.61 μg(6 %)
Zinc3.55 mg(44 %)
Saturated fatty acids8.2 g
Cholesterol73.1 mg
Author of this recipe:

Ingredients

for
2
Ingredients
2
2 tablespoons
freshly ground peppers
½ teaspoon
1 ½ cups
red Kidney beans (tinned)
2 cups
Iceberg lettuce (shredded)
2
small Avocados
1 tablespoon
4
Tortillas (bought product)
How healthy are the main ingredients?
Chicken breastsaltAvocado

Preparation steps

1.
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.
2.
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.
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.