Toast the cumin, pepper, dried thyme and chilli powder in a hot pan. Add the arrowroot, water, and salt to taste, creating an enchilada sauce. Seperately, mix together the chives, lemon juice, seafood and cream cheese. Place this mixture on a tortilla and roll up carefully keeping ingredients inside. Serve these on a plate and add the enchilada sauce and the rice mixture. Add some salsa sauce on the side along with some sour cream and sprinkled coriander. Per serving: 167 Calories (kcal); 2g Total Fat; (9% calories from fat); 4g Protein; 35g Carbohydrate; 0mg Cholesterol; 121mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (627g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 168 (13%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 8.3g|
|Cholesterol 4.9mg||2 %|
|Sodium 440.4mg||15 %|
|Potassium 1173.8mg||31 %|
|Total Carbohydrate 261.2g||77 %|
|Dietary Fiber 36.8g||147 %|
|Sugars, other 224.4g|
|Protein 34.3g||49 %|
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Calories per serving: 1294
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