Tortillas stuffed with chicken and salad
prep: 20 minutes
cook: 10 minutes
serving: 2
Nutrition Facts
each serving
KCal
484
Carbs
60.5g
fiber
17.5g
Protein
33.7g
Fat
8g
Saturates
2.9g
Sugars
11.7g
Salt
1.1g
Fruit/Veg Portion
3
Ingredients
all 10 types- 1 tsp olive oil
- 1 small onion, chopped
- 1 red pepper, sliced
- 1 boneless, skinless, chicken breast, sliced (150g)
- 1 x 400g tin red kidney beans, drained and rinsed
- 1 tbsp half-fat crème fraiche
- 2 small flour tortillas
- 1 carrot, peeled and grated
- 60g mixed salad leaves
- freshly ground black pepper
Directions
3 steps in totalStep 1
Heat the oil in a non-stick frying pan. Add the onion and red pepper and fry for 2-3 minutes, until softened. Add the chicken and fry for 3-4 minutes until browned and cooked through.
Step 2
Meanwhile, in a bowl, mash together the kidney beans and crème fraiche. Warm the tortillas.
Step 3
Divide the bean mixture between the tortillas and spoon over the chicken mixture. Add the carrot and salad leaves, season well, roll up and serve.
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