Estimated Nutrition (whole recipe, rough)
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 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| 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
- 2 tbs vegetable oil
- 2 pounds boneless skinless chicken thighs, cut into strips
- 1 onion, chopped
- 2 cans 14.5 oz each diced tomatoes with jalapeno chiles
- 1 1/2 tsp cumin
- 1 tsp salt
- 2 avocados
- 2 tbs lime juice
- 1 cucumber, peeled
- 4 large flour tortillas, warmed
- 8 lettuce leaves
Directions
In skillet, heat oil.
Add chicken and onion, saute until chicken is lightly colored and onion is softened.
Add tomatoes with their juice, cumin, and 1/2 tsp salt.
Bring to boiling, cook covered until thickened and most of the liquid has evaporated.
Remove from heat.
Halve avocados. Cut lengthwise into slices.
In bowl, toss avocado with 1 tbs lime juice and 1/4 tsp salt.
Halve cucumber crosswise, then halve lengthwise, seed.
Cut pieces into thin lengthwise strips.
In bowl, toss remaining lime juice and 1/4 tsp salt.
Spread out 1 tortilla.
Spread 1 cup chicken mixture across lower fourth of tortilla.
Top chicken mixture with 2 lettuce leaves, one fourth of the avocado, and 1/4 of the cucumber.
Tightly roll up tortilla.
Slice diagonally in half.
Repeat with remaining tortillas and fillings.
Serve at room temp.
Makes 8 servings