Spicy Mexican Tortillas
with Chicken
(2 votes)
(2 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
554
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 | 554 cal. | (26 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 51.6 μg | (86 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 34.3 mg | (286 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 1,749 mg | (44 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 131 mg | (44 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 402 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salsa
- 1 red chili pepper (chopped)
- 16 ozs can Tomatoes
- For the salad
- 1 red chili 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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