Photo: Spencer Davis
Estimated Nutrition (whole recipe, rough)
1329
Calories
58g
Protein
46g
Fat
180g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Red Onion | 1 medium (110g) | 44 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Iceberg Lettuce | 1 cup shredded (36g) | 5 |
| Salt | 1 tsp (6g) | 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
- =
- 24 tortillas, 6- to 8-inch corn or flour
- 4 Pounds boneless chicken breasts, skinned
- 3 Tbsp vegetable oil
- 3 Tbsp lemon juice
- Salt and pepper to taste
- 6 Cups shredded iceberg lettuce
- 5 California Avocados, seeded, peeled and diced
- 2 red onions, diced
- 5 green onions, thinly sliced
- 3 Cups salsa, ranchera or picante
- =
Directions
1
Wrap tortillas in foil and keep in warm oven until ready to serve.
2
Pound chicken until 1/2-inch thickness.
3
In large skillet, heat oil.
4
Drizzle lemon juice on chicken, sprinkle with salt and pepper and cook in skillet.
5
Cook 6-8 minutes or just until cooked through, turning once.
6
Cut chicken diagonally into 1/4-inch slices.
7
Fill tortillas with shredded lettuce, chicken, diced avocados, red onions and green onions.
8
Drizzle salsa over filling and gently fold in half.
Recipe sourced from
fandom