Try this Pan-Fried Chicken Tortilla with Sweet Pea Puree And Oregano recipe, or contribute your own.
Suggest a better description1 Leave the peas to defrost and drain off excess water. Finely chop the onion and chilli. Place the peas in a bowl together with the garlic, mint, onion, chilli, garlic and seasoning, and add ground cumin powder to taste. Add the yoghurt and blend with a hand blender. 2 Pan-fry the chicken in a mixture of 1 tbsp cumin seeds, 1 tbsp coriander seeds, 1 tbsp mustard seeds and 1 tsp dried oregano until cooked and leave to one side. Puree the pesto ingredients in a blender and place the chicken strips, pesto and some of the puree in the tortillas. Roll up and serve. Recipe by: Food & Drink
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Serving Size: 1 Serving (1600g) | ||
Recipe Makes: 1 | ||
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Calories: 2481 | ||
Calories from Fat: 401 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.6g | 59 % | |
Saturated Fat 7.9g | 39 % | |
Monounsaturated Fat 12.1g | ||
Polyunsanturated Fat 18.3g | ||
Cholesterol 259.1mg | 80 % | |
Sodium 1083.5mg | 37 % | |
Potassium 4300.7mg | 113 % | |
Total Carbohydrate 379.9g | 112 % | |
Dietary Fiber 76g | 304 % | |
Sugars, other 303.9g | ||
Protein 165.9g | 237 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2481
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