Name: Tortillas stuffed with chicken and salad
Prep time: 20 minutes
Cook time: 10 minutes
Yield: 2
Ingredients: 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

Tortillas stuffed with chicken and salad

You can rustle up this healthy, filling lunch in just 30 minutes.

Serves

Prep

20 minutes

Cook

10 minutes

Nutritional Information:

Each 469g serving contains (excludes serving suggestion)

KCal: 484
Carbs: 60.5g
Fibre: 17.5g
Protein: 33.7g
Fat: 8.0g
(Low)
Saturates: 2.9g
(Low)
Sugars: 11.7g
(Low)
Salt: 1.1g
(Low)
Fruit/Veg Portion: 3

What makes a healthy, balanced diet?

Ingredients

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

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Method

Step 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.