Mixed Veg and Chicken Wraps
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(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
526
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 526 cal. | (25 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 20.9 μg | (35 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 18.9 mg | (158 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 815 mg | (20 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 208 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Heat the oven to 250°C (230°C in a fan oven), 475°F, gas 9.
2.
Season the meat with salt and ground black pepper. Heat 1 tbsp oil in a frying pan and fry the chicken for about 5 minutes. Set aside.
3.
Heat the remaining oil and sauté the peppers and carrots for a few minutes. Season with salt and ground black pepper. Add the tomatoes and courgette sticks and cook gently for a few minutes. Season to taste.
4.
Warm the tortillas in the preheated oven for a few minutes. Top the tortillas with the chicken and vegetables and roll up, tucking in the sides. Alternatively roll into cones. Cut in half before serving.
