Spicy Mexican Tortillas
with Chicken
(2 votes)
(2 votes)
Health Score:
9,4 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
439
calories
Calories
Healthy, because
Even smarter
Nutritional values
This colorful dish is low in calories yet filled with protein, antioxidants and heart-healthy fats.
If you're low on time, use your favorite store-bought salsa instead of making your own.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 439 kcal | (21 %) | ||
| Protein | 34.53 g | (35 %) | ||
| Fat | 16.46 g | (14 %) | ||
| Carbohydrates | 41.63 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.51 g | (28 %) |
more nutritional values
| Vitamin A | 182.51 mg | (22,814 %) | ||
| Vitamin D | 0.09 μg | (0 %) | ||
| Vitamin E | 2.56 mg | (21 %) | ||
| Vitamin B₁ | 0.21 mg | (21 %) | ||
| Vitamin B₂ | 0.28 mg | (25 %) | ||
| Niacin | 19.99 mg | (167 %) | ||
| Vitamin B₆ | 0.95 mg | (68 %) | ||
| Folate | 109.09 μg | (36 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 8.72 μg | (19 %) | ||
| Vitamin B₁₂ | 0.29 μg | (10 %) | ||
| Vitamin C | 91.84 mg | (97 %) | ||
| Potassium | 1,050.3 mg | (26 %) | ||
| Calcium | 73.99 mg | (7 %) | ||
| Magnesium | 74.05 mg | (25 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 2.76 μg | (1 %) | ||
| Zinc | 1.77 mg | (22 %) | ||
| Saturated fatty acids | 3.38 g | |||
| Cholesterol | 73.1 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salsa
- 1 red chile pepper (chopped)
- 16 ounces can tomatoes
- For the salad
- 1 red chile pepper (cut into rings)
- 1 handful Chard leaf
- 1 handful cilantro
- 2 Red onions (finely sliced)
- 4 scallions (cut in diagonal slices)
- 2 tomatoes (diced)
- Plus
- 4 Chicken breasts
- 4 Tortillas
- 2 ripe Avocados (halved, pitted, sliced)
- 2 Limes (cut into wedges)
Preparation steps
1.
To make the salsa, purée the chile 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 on the cob.
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