1 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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1600g)|
|Recipe Makes: 1|
|Calories from Fat: 401 (16%)|
|Amt Per Serving||% DV|
|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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