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Mexican Lunch Tortillas

5
Average: 5 (1 vote)
(1 vote)
Mexican Lunch Tortillas
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
269
calories
Calories
0
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Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie269 kcal(13 %)
Protein18.1 g(18 %)
Fat11.46 g(10 %)
Carbohydrates24.51 g(16 %)
Sugar added0 g(0 %)
Roughage2.83 g(9 %)
Vitamin A187.41 mg(23,426 %)
Vitamin D0.04 μg(0 %)
Vitamin E1.07 mg(9 %)
Vitamin B₁0.28 mg(28 %)
Vitamin B₂0.22 mg(20 %)
Niacin11.88 mg(99 %)
Vitamin B₆0.51 mg(36 %)
Folate70.02 μg(23 %)
Pantothenic acid0.95 mg(16 %)
Biotin2.81 μg(6 %)
Vitamin B₁₂0.15 μg(5 %)
Vitamin C74.47 mg(78 %)
Potassium676.11 mg(17 %)
Calcium84.76 mg(8 %)
Magnesium50.14 mg(17 %)
Iron2.69 mg(18 %)
Iodine0.59 μg(0 %)
Zinc0.99 mg(12 %)
Saturated fatty acids2.32 g
Cholesterol36.55 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 tablespoons
2
large, skinless Chicken breasts (sliced)
1
large Red pepper (diced)
1
large, yellow pepper (diced)
½ cup
2 teaspoons
2
Vine tomatoes (cored and diced)
2 cups
4
Product recommendation
A dollop of sour cream or creme fraiche would make an ideal accompaniment to these wraps.

Preparation steps

1.
Heat the oil in a frying pan over a moderate heat until hot. Add the chicken and plenty of seasoning, frying for 5 minutes until starting to brown.
2.
Add the peppers, sun-dried tomato, and fajita seasoning, continuing to fry for further 4 - 5 minutes until the chicken is cooked through.
3.
Stir in the fresh tomato and season to taste with salt and pepper. Remove from the heat and preheat a dry griddle pan over a moderate heat at the same time.
4.
Lay the tortillas flat and top with the rocket and then the fried chicken and vegetable mixture.
5.
Roll the wraps securely and griddle in the hot pan until lightly charred before serving.