Tortillas stuffed with chicken and salad: You can rustle up this healthy, filling lunch in under 15 minutes. Tortillas are a sort of unleavened bread, which provide an alternative form of starchy carbohydrate with a meal. Ingredients 1 teaspoon olive oil 1 small onion, chopped 1 red pepper, sliced 1 boneless, skinless, chicken breast, sliced 1 x 400g can red kidney beans, drained and rinsed 1 tablespoon light creme fraiche 3 small flour tortillas 1 carrot, peeled and grated 1 x 60g bag mixed salad leaves salt and freshly ground black pepper Instructions 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. In a bowl, mash together the kidney beans and creme fraiche. Divide the bean mixture between the tortillas, spoon over the chicken mixture, add the carrot and salad leaves season well, roll up, cut in half and serve. Nutritional information Each serving contains: 314 calories 33 g protein 36g carbohydrates 5 g fat
Posted on: Tue, 27 Aug 2013 19:01:13 +0000
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