Chicken Taquito Salad
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
1161
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,161 cal. | (55 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 109 g | (73 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin K | 49.1 μg | (82 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 26.3 mg | (219 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 894 mg | (22 %) | ||
| Calcium | 303 mg | (30 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 68 μg | (34 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 24.9 g | |||
| Uric acid | 232 mg | |||
| Cholesterol | 156 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Chicken breasts
- salt
- 16 small corn Tortillas
- freshly ground peppers
- vegetable oil (for frying)
- 150 grams Lettuce
- 1 white onion
- 250 grams Whipped cream
- 150 grams Feta (or queso fresco)
Preparation steps
1.
Bring a pot of salted water to a boil. Add the chicken breasts to the water, lower to a simmer and cook for about 10 minutes. Remove from the water, allow to cool slightly and cut into strips. Lay the tortillas flat and evenly distribute the chicken onto them. Season with salt and pepper, roll up and secure with toothpicks. Fry in hot oil for about 4-5 minutes, until golden brown.
2.
Rinse the leaf lettuce, pat dry and cut into strips. Peel the onion and slice thinly.
3.
Remove the taquitos from the oil, drain on paper towels and arrange on a large serving platter. Spread the sour cream over the taquitos, sprinkle with the lettuce and onion and crumble the feta cheese on top.
4.
Serve with your choice of salsa.
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