Chicken Wraps with Beet and Avocado

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Chicken Wraps with Beet and Avocado
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 38 min.
Ready in
Calories:
315
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie315 cal.(15 %)
Protein19.52 g(20 %)
Fat13.95 g(12 %)
Carbohydrates30.11 g(20 %)
Sugar added0 g(0 %)
Roughage4.79 g(16 %)
Vitamin A26.96 mg(3,370 %)
Vitamin D0.04 μg(0 %)
Vitamin E0.88 mg(7 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.21 mg(19 %)
Niacin11.46 mg(96 %)
Vitamin B₆0.42 mg(30 %)
Folate139.5 μg(47 %)
Pantothenic acid1.06 mg(18 %)
Biotin1.86 μg(4 %)
Vitamin B₁₂0.15 μg(5 %)
Vitamin C8.05 mg(8 %)
Potassium574.94 mg(14 %)
Calcium108.93 mg(11 %)
Magnesium41.94 mg(14 %)
Iron2.47 mg(16 %)
Iodine1.79 μg(1 %)
Zinc0.97 mg(12 %)
Saturated fatty acids2.65 g
Cholesterol36.55 mg

Ingredients

for
4
Ingredients
¼ Iceberg lettuce (150 g)
300 grams cooked Beets (vacuum-packed)
1 Avocado
salt
1 tsp lemon juice
1 splash Tabasco sauce
2 Chicken breasts (à 140 g)
1 Tbsp olive oil
peppers
4 Whole-wheat tortillas
How healthy are the main ingredients?
olive oilAvocadosaltChicken breast

Preparation steps

1.

Rinse the lettuce, spin dry and cut into fine strips. Cut the beets into strips. Halve, remove the pit, peel and transfer the avocado to a bowl, Mash the avocado with a fork and season with salt, lemon juice and Tabasco.

2.

Rinse the chicken breasts and pat dry with paper towels. Heat the oil in a grill pan and cook the chicken until cooked through,  6-8 minutes. Season with salt and pepper.

3.

Heat the tortillas in a dry pan and remove. Coat the tortillas with the avocado cream. Cut the chicken breasts into strips and divide it equally along with the beets and salad on the tortillas. Roll up and serve halved the tortillas halved on the diagonal.

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