Chicken Wrap with Salsa

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(1 vote)
Chicken Wrap with Salsa
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Health Score:
83 / 100
45 min.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie218 cal.(10 %)
Protein15 g(15 %)
Fat6 g(5 %)
Carbohydrates25 g(17 %)
Sugar added1 g(4 %)
Roughage4.5 g(15 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E3.8 mg(32 %)
Vitamin K30.2 μg(50 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin8.6 mg(72 %)
Vitamin B₆0.6 mg(43 %)
Folate82 μg(27 %)
Pantothenic acid0.9 mg(15 %)
Biotin7.7 μg(17 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C132 mg(139 %)
Potassium502 mg(13 %)
Calcium34 mg(3 %)
Magnesium41 mg(14 %)
Iron1.6 mg(11 %)
Iodine4 μg(2 %)
Zinc1.1 mg(14 %)
Saturated fatty acids1 g
Uric acid109 mg
Cholesterol28 mg
Complete sugar6 g


For the salsa
1 Tbsp olive oil
1 Tbsp Lime juice
freshly ground peppers
2 Tomatoes (150 g)
1 pc green Bell pepper (25 g)
1 large garlic clove
1 small red onion
1 pinch sugar
1 tsp Tabasco sauce
For the filling
½ red Bell pepper
½ yellow Bell pepper
1 onion
½ bunch cilantro (about 20 g)
1 garlic clove
1 Tbsp olive oil
1 Tbsp lemon juice
freshly ground peppers
180 grams Chicken breasts
For Wraps
50 grams Cornmeal
50 grams Pastry flour
½ tsp salt
How healthy are the main ingredients?
Chicken breastolive oilsugarTomatogarlic cloveonion

Preparation steps


For the salsa, rinse and quarter the tomatoes. Remove the seeds and finely dice. Rinse the peppers, remove the seeds, and finely dice. Peel the garlic and pass through a press. Peel and finely dice the onion. Mix the tomatoes, onions, peppers, and garlic. Mix in the tabasco, oil, and sugar, then season to taste with salt and pepper.


For the wraps, mix all the ingredients with 60-75 ml (approximately 2 - 2 1/2 ounces) of lukewarm water to form a soft dough. Cover and let rest for 20 minutes. Divide the dough into 5 equal balls, and roll them out on a floured surface to a diameter of 15 cm (approximately 6 inches). Cook them in a non-stick frying pan for 1 minute on each side. Keep in a 50°C (approximately 125°F) oven to stay warm.


For the filling, rinse and halve the peppers. Remove the seeds and membranes, and julienne lengthwise. Peel, halve, and julienne the onions. Rinse and dry the cilantro. Peel the garlic and finely chop. Cut the chicken in 8 cm (approximately 3 inches) long and 2-3 cm (approximately 3/4 - 1 inch) wide strips. Heat the oil in a pan, and sauté the garlic, peppers, and onions. Season with salt and pepper, and drizzle with lemon juice. Add the chicken and cilantro, and toss to combine. Add to the wraps, top with the salsa, and serve hot.