Chicken and Pepper Fajitas
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
497
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 497 cal. | (24 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 21.2 μg | (35 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 34.5 mg | (288 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 121 mg | (127 %) | ||
| Potassium | 948 mg | (24 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 131 mg | (44 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 417 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the tortillas
- 1.333 cups Whole wheat flour
- 1 pinch salt
- 2 Tbsps sunflower oil
- For the filling
- 4 small Chicken breasts (approx. 100 g each, cut into strips)
- 1 tsp hot paprika
- 3 Tbsps olive oil
- 1 tsp tomato puree
- 2 Red onions (sliced)
- 2 red peppers (seeds removed, cut into strips)
- 2 Bell pepper
- 1 tsp fresh parsley (chopped, for the garnish)
Preparation steps
1.
To make the tortillas mix the flour with the salt and oil and approx. 125 ml water. Knead into a smooth dough (if necessary add a bit more water). Cover and rest for approx. 20 minutes.
2.
Once the dough has rested knead it again on a floured work surface and break into 4 pieces. Roll the pieces out into thin circles (approx. 25 cm).
3.
Dry-fry for approx. 1 minute on each side until dark brown speckles appear. As soon as the tortilla inflates turn it over and press down into the skillet. Keep the finished tortillas warm.
4.
Mix the chicken strips with the paprika and 1 tbsp oil and marinate for at least 30 minutes.
5.
Pour the meat and the marinade into a hot, non-stick skillet and fry well on all sides. Add the tomato puree and fry lightly for a few more minutes. Set aside and allow to steep until done.
6.
Heat the remaining oil in a second skillet and sauté the onions in it. Add the peppers and season lightly with salt and pepper and sauté for a further 3 minutes stirring continuously.
7.
Mix the chicken breast with half the vegetables, place on the tortillas and roll up. Hold in place with wooden toothpicks and serve with the remaining vegetables and garnished with parsley.
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