Estimated Nutrition (whole recipe, rough)
Counts 6 of 10 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Chicken | 100g cooked | 165 |
| Tortilla | 1 medium flour (45g) | 140 |
| Grapefruit | 1/2 fruit (123g) | 52 |
| Wheat | not in our table | 0 |
| Cocktail | not in our table | 0 |
| Sauce | not in our table | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 4 Mission? Soft Wheat Flour Tortillas
- 1/2 lb. smoked Chicken
- 1 1/2 Tbsp. Cocktail or Chile Sauce
- 1 sectioned, Pink Grapefruit peeled
- 1 skinned Avocado seeded and diced
- 1/8 cup toasted Pecans chopped
- 1 Packaged Salad Mix
- =
Directions
Preheat oven to 400 degrees F. Spray both sides of tortillas with vegetable spray, then press each into large muffin tins or custard cups. Bake for 10 minutes or until golden.
Remove from heat and cool. In a medium bowl, combine chicken, dressing and cocktail sauce. Cover and chill for 20 minutes. Stir in grapefruit, avocado and pecans. To serve, arrange greens in tortilla cups and spoon salad on top.