Mexican Chicken Wraps

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Mexican Chicken Wraps
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Health Score:
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
652
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie652 kcal(31 %)
Protein34.79 g(36 %)
Fat37.48 g(32 %)
Carbohydrates47.63 g(32 %)
Sugar added1.05 g(4 %)
Roughage7.95 g(27 %)
Vitamin A115.7 mg(14,463 %)
Vitamin D0.09 μg(0 %)
Vitamin E2.24 mg(19 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.41 mg(37 %)
Niacin22.96 mg(191 %)
Vitamin B₆1.05 mg(75 %)
Folate144.09 μg(48 %)
Pantothenic acid2.36 mg(39 %)
Biotin6.26 μg(14 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C89.62 mg(94 %)
Potassium973.61 mg(24 %)
Calcium140.17 mg(14 %)
Magnesium76.52 mg(26 %)
Iron4.27 mg(28 %)
Iodine3 μg(2 %)
Zinc1.92 mg(24 %)
Saturated fatty acids6.16 g
Cholesterol73.1 mg
Author of this recipe:
How healthy are the main ingredients?
Chicken breastonionCuminsaltCabbageAvocado

Ingredients

for
4
Ingredients
8
4
small, skinless Chicken breasts (cut into strips)
0.333 cup
1
red pepper (seeded and sliced)
1
yellow pepper (seeded and sliced)
1
green pepper (seeded and sliced)
1
large onion (finely sliced)
1 teaspoon
ground Cumin
1 teaspoon
smoked paprika
½ teaspoon
red Cabbage (julienned)
red chile (to garnish)
For the guacamole
2
Avocados (stoned with flesh removed)
½
Lime (juiced)
1 teaspoon
1
small Garlic clove (minced)
For the salsa
1 cup
1 tablespoon
1 teaspoon
1 teaspoon

Preparation steps

1.
Heat the sunflower oil in a large frying pan over a medium-high heat. Saute the chicken until golden, stirring occasionally, for 6-7 minutes.
2.
Meanwhile, combine the paprika, cayenne, cumin and salt and pepper in a small mixing bowl. Toss the spice mixture over the chicken and stir well.
3.
Stir in the onion and sliced peppers, mixing well and then reduce the heat and let the vegetable soften, stirring occasionally.
4.
Prepare the guacamole by mashing together the lime juice, avocado, minced garlic and tabasco sauce with salt and pepper to taste. Spoon into individual serving pots.
5.
Prepare the salsa by mixing together all the ingredients for it and seasoning to taste. Spoon into individual serving pots.
6.
Heat the tortillas in a dry frying pan over a medium-high heat for 10-15 seconds on both sides.
7.
Spoon the chicken mixture inside and fold the ends in before folding the sides in to create the fajitas.
8.
Arrange in parchment paper and serve with the pots of guacamole and salsa. Garnish with the red chillies to the side and the cabbage on top.