Taco Style Chicken Tortilla Wraps

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Taco Style Chicken Tortilla Wraps
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Health Score:
Health Score
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 3 h. 43 min.
Ready in
Calories:
464
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie464 kcal(22 %)
Protein39.54 g(40 %)
Fat23.08 g(20 %)
Carbohydrates24.36 g(16 %)
Sugar added0 g(0 %)
Roughage4.68 g(16 %)
Vitamin A74.78 mg(9,348 %)
Vitamin D0.11 μg(1 %)
Vitamin E3.26 mg(27 %)
Vitamin B₁0.31 mg(31 %)
Vitamin B₂0.3 mg(27 %)
Niacin25.66 mg(214 %)
Vitamin B₆0.96 mg(69 %)
Folate86.22 μg(29 %)
Pantothenic acid2.02 mg(34 %)
Biotin4.5 μg(10 %)
Vitamin B₁₂0.39 μg(13 %)
Vitamin C29.64 mg(31 %)
Potassium742.44 mg(19 %)
Calcium85.2 mg(9 %)
Magnesium62.45 mg(21 %)
Iron3 mg(20 %)
Iodine1.6 μg(1 %)
Zinc1.77 mg(22 %)
Saturated fatty acids3.72 g
Cholesterol96.39 mg
Author of this recipe:
How healthy are the main ingredients?
Chicken breastgarlicCumintomatoAvocado

Ingredients

for
6
Ingredients
24 ounces
boneless, skinless Chicken breasts
4 tablespoons
Canola oil (divided)
2 tablespoons
fresh lemon juice (or lime juice)
1 teaspoon
2 cloves
garlic (peeled and finely minced)
1 ½ teaspoons
ground Cumin
½ teaspoon
½ teaspoon
½ teaspoon
½
medium, sweet, red Bell pepper (cut into strips)
½
medium, green Bell pepper (cut into strips)
1
medium onion (peeled and chopped)
2
ripe tomatoes (washed; cored and diced)
2
ripe Avocados (one chopped and one sliced)
6
Flour tortillas (8-inch) warmed in the oven

Preparation steps

1.
Rinse the chicken under cold running water and pat dry with paper towels and cut into thin strips.
2.
In a large resealable plastic bag, combine 2 tablespoons canola oil, lemon or lime juice, and dried seasonings; add the chicken strips. Seal and gently squeeze to coat; refrigerate for 1 to 3 hours.
3.
In a large skillet, heat remaining oil and saute peppers and onions until tender-crisp. Remove from skillet and keep warm.
4.
Remove chicken from marinade and discard marinade. In the same skillet, cook chicken over medium-high heat until juices run clear and cooked through, about 5 or 6 minutes. Add peppers and onions to the pan and heat for 1 to 2 minutes longer.
5.
Spoon filling down the center of the tortillas; add diced tomatoes and diced avocado. Fold both ends of the tortilla to the center and serve with sliced avocado.