Spicy Mexican Tortillas

Name: Spicy Mexican Tortillas
Total time: 30 min
Yield: 4
Cuisine: American, Latin America, Central America, Mexican
Ingredients: 1 red chile pepper (chopped); 16 ounces can tomatoes; 1 red chile pepper (cut into rings); 1 handful chard; 1 handful cilantro; 2 Red onions (finely sliced); 4 scallions (cut in diagonal slices); 2 tomatoes (diced); 4 Chicken breasts; 4 Tortillas; 2 ripe Avocados (halved, pitted, sliced); 2 Limes (cut into wedges)

with Chicken

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Health Score:

8,8 / 10

Difficulty:

easy

Difficulty

Preparation:

20 min.

Preparation

ready in 30 min.

Ready in

Calories:

439

calories

Calories

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Nutritional values

This colorful dish is low in calories and fat 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)

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 %)

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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

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How healthy are the main ingredients?

tomato chard tomato Chicken breast Avocado Lime

Ingredients

for

servings

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; 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)

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Preparation steps

To make the salsa, purée the chile and tomatoes in a blender and season with salt and ground black pepper.

To make the salad, mix together all the ingredients in a bowl.

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.

Heat the tortillas in a pan on a low temperature.

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.