Goats' Cheese and Chicken Wraps
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 34 min.
Ready in
Calories:
622
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 622 cal. | (30 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 45.4 μg | (76 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 28.1 mg | (234 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 858 mg | (21 %) | ||
| Calcium | 548 mg | (55 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 13.5 g | |||
| Uric acid | 293 mg | |||
| Cholesterol | 136 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Tbsps good-quality olive oil (divided)
- 3 boneless, skinless Chicken breasts (halves)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 Cucumber (peeled)
- 6 scallions (rinsed and trimmed)
- 4 Tortillas (8-inch)
- 1 cup fresh Goat cheese (at room temperature)
- 1 handful Arugula (rinsed and dried)
- 1 fresh lemon (for drizzling)
Preparation steps
1.
Heat 1 tablespoon olive oil in a skillet set over medium heat. Season the chicken with salt and pepper. Cook the chicken for about 10 minutes or until golden brown and cooked thorough. Remove from pan and cool slightly. Cut chicken diagonally into long, thin strips.
2.
Cut the cucumber in half lengthwise. Using a small spoon, scrape out the seeds and discard, cut into thin strips. Slice the spring onions into long thin ribbons.
3.
Place the tortillas in a dry stainless steel skillet over medium heat and cook them for about 30 seconds on each side.
4.
Spread softened goat cheese over each tortilla. Arrange sliced chicken, cucumber, onions, and arugula over the cheese. Season to taste with salt and pepper. Drizzle with fresh squeezed lemon juice and remaining olive oil. Roll up each tortilla and cut in half. Place both halves in a glass to serve (if desired).
