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Spicy Mexican Tortillas

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Spicy Mexican Tortillas
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
439
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie439 kcal(21 %)
Protein34.53 g(35 %)
Fat16.46 g(14 %)
Carbohydrates41.63 g(28 %)
Sugar added0 g(0 %)
Roughage8.51 g(28 %)
Vitamin A182.51 mg(22,814 %)
Vitamin D0.09 μg(0 %)
Vitamin E2.56 mg(21 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.28 mg(25 %)
Niacin19.99 mg(167 %)
Vitamin B₆0.95 mg(68 %)
Folate109.09 μg(36 %)
Pantothenic acid2.1 mg(35 %)
Biotin8.72 μg(19 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C91.84 mg(97 %)
Potassium1,050.3 mg(26 %)
Calcium73.99 mg(7 %)
Magnesium74.05 mg(25 %)
Iron2.5 mg(17 %)
Iodine2.76 μg(1 %)
Zinc1.77 mg(22 %)
Saturated fatty acids3.38 g
Cholesterol73.1 mg
Author of this recipe:

Ingredients

for
4
For the salsa
1
red chile pepper (chopped)
1 tin
tomatoes (400 g | 2 cups)
For the salad
1
red chile pepper (cut into rings)
1 handful
1 handful
2
Red onions (finely sliced)
4
scallions (cut in diagonal slices)
2
tomatoes (diced)
Plus
4
4
2
ripe Avocados (halved, pitted, flesh sliced)
2
Limes (cut into wedges)

Preparation steps

1.
To make the salsa, purée the chilli and tomatoes in a blender and season with salt and ground black pepper.
2.
To make the salad, mix together all the ingredients in a bowl.
3.
Butterfly the chicken breasts and pound flat. Fry in a grill pan on both sides for around 4-5 minutes and season with salt and ground black pepper.
4.
Heat the tortillas in a pan on a low temperature.
5.
Spread the tortillas with the salsa, cut the chicken into strips and place on top. Add the salad, top with the avocado and served with the lime. Goes well with grilled corn cobs.