Chicken and Salad Wraps
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 23 min.
Ready in
Calories:
394
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 394 cal. | (19 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 5.7 μg | (10 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 21.7 mg | (181 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 832 mg | (21 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 255 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 small Iceberg lettuce
- 1 carrot
- 1 red Hungarian wax pepper
- 500 grams Chicken breasts
- 2 Tbsps sunflower oil
- salt
- peppers
- sweet ground paprika
- 4 green Tortillas
- 4 Tbsps Sweet chili sauce
- 60 grams Yogurt (0.1% fat)
- 1 Lime
Preparation steps
1.
For the salad, rinse, trim and cut the iceberg lettuce into narrow strips. Grate the carrot coarsely. Rinse the bell pepper, halve, remove seeds and ribs, and cut into thin strips. Mix together the lettuce, grated carrot and bell pepper strips.
Rinse the chicken breasts, pat dry and cut roughly into strips. Heat sunflower oil in a pan and fry the chicken breast strips in it for 2-3 minutes while stirring. Season with salt and pepper and sprinkle with paprika.
2.
Divide the salad equally over each tortilla and place the fried chicken strips over it. Pour the sweet chile sauce and the yogurt on top. Halve the lime and drizzle the juice over.
3.
Roll up the tortillas and serve.
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