Chicken and bean tortillas 

Chicken and bean tortillas
938 kcal


Preparation:20 min
Ready in:30 min
1 serving contains (Percentage of daily recommendation)
Calories938 kcal(47%)
Protein51 g(102%)
Fat44 g(55%)
Carbohydrates90 g(35%)
Added Sugar0 g(0%)
Roughage21 g(70%)

Recipe Development: EAT SMARTER


For servings

1small Chicken breasts
1 tablespoonPeanut oil
freshly ground peppers
¼ teaspoonsChili powder
¾ cupsred Kidney beans (tinned)
1 cupIceberg lettuce shredded
1small Avocados
½ tablespoonslemon juice
2Tortillas (bought product)


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.


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