Chicken Fajita
Chicken Fajita - Tex-Mex at its best: Tender poultry wrapped with crunchy vegetables in wheat flatbread.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 390 cal. | (19 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 19.9 μg | (33 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 17.7 mg | (148 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 107 mg | (113 %) | ||
| Potassium | 1,146 mg | (29 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 206 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 4 garlic cloves
- 5 shallots
- 2 Tbsps Lime juice
- 80 grams Yogurt (low-fat)
- 2 Tbsps Sour cream (40 grams)
- salt
- white peppers
- Nutmeg
- 1 ripe Avocado
- 3 Tbsps lemon juice
- 1 Tbsp Quark (20 grams)
- 4 Tbsps light soy sauce
- 4 Tbsps Ketchup
- 2 Tbsps sweet-sour sauce
- 1 generous pinch Chili paste
- 1 red Bell pepper
- 4 scallions
- 350 grams Chicken breasts
- 1 tsp Canola oil
- cayenne pepper
- 1 Romaine lettuce
- 4 Tortillas
Preparation steps
For the yogurt dip, peel 1 clove of garlic and 1 shallot. Chop the garlic and shallot coarsely. Puree with the lime juice and yogurt. Stir in the sour cream and season with salt, white pepper and nutmeg.
For the guacamole, peel 1 clove of garlic and chop finely. Halve the avocado, remove the pit, peel and crush the pulp with lemon juice. Mix in the cheese and garlic. Season with salt and pepper.
For the chile dip, mix the soy sauce, ketchup, sweet and sour sauce and chile paste.
For the fajitas, rinse the pepper and cut into bite size pieces. Rinse the scallions and cut into rings.
Peel the remaining shallots and cut into narrow colums. Peel the remaining garlic and chop finely. Rinse the chicken breast fillets under cold water, pat dry and cut into small pieces.
Heat the oil in a pan. Saute the chicken pieces over medium heat for about 5 minutes. Add the pepper, shallots and garlic. Saute for 3-4 minutes. Add the scallions. Season with salt, pepper and cayenne pepper.
Rinse the lettuce and spin dry. Slightly moisten the tortillas and warm for about 3 minutes at 200°C (approximately 400°F).
Spread the chicken and vegetables over the tortillas. Serve with the various dips.
