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Sweet Chilli Chicken Tortilla

Sweet Chilli Chicken Tortilla

Preparation time:
20 min
Difficulty level:

Nutritional values:

45 g
31 g
22 g


Bell pepper (red, fresh)Bell pepper (red, fresh)½ (75 g)
Olive oilOlive oil 1 Teaspoon
Iceberg lettuce (fresh)Iceberg lettuce (fresh)⅕ (50 g)
Tortilla WrapsTortilla Wraps1 (63 g)
Onion (fresh)Onion (fresh)⅓ (30 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
sour cream, sour cream (24% fat)sour cream, sour cream (24% fat) 1 Tablespoon
Chicken breast, chicken breast fillet (organic quality)Chicken breast, chicken breast fillet (organic quality) 100 g
Corn (canned)Corn (canned) 15 g
Sweet Chili Sauce, Sweet Chili SauceSweet Chili Sauce, Sweet Chili Sauce 1 Tablespoon


Step 1:
Cut bell bell pepper, onion and chicken breast into thin strips. Heat a little oil in the pan. Sauté chicken breast, bell bell pepper and onion for about 8 minutes. Season with salt and pepper.
Step 2:
Warm tortilla patties briefly in the oven at 180 degrees. Spread sour cream and the chili sauce on the wrap. Top with the roasted chicken and vegetable mixture. Spread lettuce and corn on top.

Macronutrient distribution:

The recipe Sweet Chilli Chicken Tortilla is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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