Chicken and Bean Tortillas
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
1069
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,069 cal. | (51 %) | ||
| Protein | 76 g | (78 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 88 g | (59 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 26.4 g | (88 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 28.1 μg | (47 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 38.6 mg | (322 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 143 μg | (48 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 2,711 mg | (68 %) | ||
| Calcium | 222 mg | (22 %) | ||
| Magnesium | 236 mg | (79 %) | ||
| Iron | 8.7 mg | (58 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 477 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 small Chicken breasts
- 2 Tbsps Peanut oil
- salt
- freshly ground peppers
- ½ tsp Chili powder
- 1 ½ cups red Kidney beans (tinned)
- 2 cups Iceberg lettuce (shredded)
- 2 small Avocados
- 1 Tbsp lemon juice
- 4 Tortillas (bought product)
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.
