Mexican Tortilla Wraps

0
Average: 0 (0 votes)
(0 votes)
Mexican Tortilla Wraps
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
548
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie548 kcal(26 %)
Protein34.49 g(35 %)
Fat29.02 g(25 %)
Carbohydrates42.77 g(29 %)
Sugar added0 g(0 %)
Roughage12.15 g(41 %)
Vitamin A263.59 mg(32,949 %)
Vitamin D0.09 μg(0 %)
Vitamin E4.07 mg(34 %)
Vitamin B₁0.43 mg(43 %)
Vitamin B₂0.44 mg(40 %)
Niacin23.12 mg(193 %)
Vitamin B₆1.27 mg(91 %)
Folate167.27 μg(56 %)
Pantothenic acid2.79 mg(47 %)
Biotin10.62 μg(24 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C160.72 mg(169 %)
Potassium1,392.83 mg(35 %)
Calcium120.93 mg(12 %)
Magnesium97.76 mg(33 %)
Iron4.15 mg(28 %)
Iodine4.13 μg(2 %)
Zinc2.29 mg(29 %)
Saturated fatty acids5 g
Cholesterol73.1 mg

Ingredients

for
4
For the fajitas
2 tablespoons Oil
4 skinless, boneless Chicken breasts (cut into strips)
½ tablespoon paprika
3 teaspoons hot Chili powder
1 onion (sliced)
1 red Bell pepper (sliced)
1 yellow Bell pepper (sliced)
14 ounces canned tomatoes
4 Flour tortillas
For the guacamole
3 mild chile peppers (finely chopped)
1 tablespoon finely chopped cilantro
salt (to taste)
1 onion (finely chopped)
½ Lime (juice)
3 ripe Avocados
To garnish
shredded White cabbage
How healthy are the main ingredients?
tomatoChicken breastonionsaltLimeAvocado
Preparation

Kitchen utensils

2 Pots, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Fine grater, 1 Fine-mesh sieve, 1 Ladle, 1 Immersion blender, 1 Lid, 1 Citrus juicer

Preparation steps

1.
Heat the oil in a large frying pan and quickly brown the chicken strips. Add the paprika and chilli powder and cook for 1 minute. Remove from the pan.
2.
Add the onion and peppers to the pan and cook until softened. Add the tomatoes and chicken to the pan, cover and simmer for 15 minutes.
3.
For the guacamole: pound the chillies, coriander, salt and onion to a fine paste in a pestle and mortar or blender. Add the lime juice to make a loose smooth mixture.
4.
Put the avocado flesh into a bowl and mash until smooth. Add the pounded mixture and stir well.
5.
Divide the chicken mixture and guacamole between the tortillas and fold over to enclose the filling. Garnish with white cabbage.