Chicken Tortillas with Roast Pumpkin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 605 cal. | (29 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 22.8 μg | (38 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 23.7 mg | (198 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,182 mg | (30 %) | ||
| Calcium | 172 mg | (17 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 315 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 400 grams Pumpkin (such as Butternut Squash)
- olive oil
- salt
- freshly ground white peppers
- 500 grams Chicken breasts (ready to cook, skinless)
- 1 garlic clove
- 1 red onion
- 150 grams Kidney beans (canned)
- 150 grams white Beans (canned)
- 1 red chili pepper
- 2 scallions
- 1 Tbsp Tomato paste
- 150 milliliters Vegetable broth
- 8 Tortillas (á 20 cm diameter)
Preparation steps
Preheat the oven to 200°C (approximately 390°F). Grease a baking sheet.
Cut the pumpkin flesh into wedges and place on the baking sheet, sprinkle with olive oil, season with salt and pepper and roast until tender, turning the pumpkin occasionally, about 30 minutes.
Meanwhile, rinse the chicken, pat dry and cut into strips. Garlic and onion peel, chop garlic finely and cut the onion into strips. Rinse the beans in a colander and drain well. Rinse the chile, cut in half lengthwise, remove the seeds and finely chop.
Rinse and trim the scallions and thinly slice.
In a pan, heat 2 tablespoons of oil and brown the meat in batches. Remove and set aside. Add the onion, garlic and chile to the pan and sauté briefly. Stir in the tomato paste and deglaze with the broth. Add the meat, season with salt and pepper and simmer 5 minutes. Add the beans and simmer over medium heat until the chicken is cooked through and the beans are hot, about 5 minutes.
Heat the tortillas lightly and top with some pumpkin slices and some of the chicken mixture. Sprinkle with scallions and roll up. Serve immediately.
