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Ingredientes
- 4 c. chicken stock
- 1 1/2 chicken breasts, skinned & boned
- 4 (10") flour tortillas
- 2 ripe tomatoes, diced
- 1/2 white onion, diced
- 1/2 head leaf lettuce, shredded
- 1/2 c. alfalfa sprouts, optional
- 1/2 c. grated part skim Cheddar cheese
- 1/2 c. tomato salsa
Direcciones
- In a medium saucepan, bring stock to a boil. Add in chicken. Reduce heat to medium-high and cook 20-25 min or possibly till chicken is tender. Cold. Tear into strings.
- In a covered vegetable steamer basket or possibly bamboo steamer basket over boiling water, steam tortillas 3-5 min or possibly till steaming warm.
- Lay each tortilla flat. Fill centers with chicken, tomatoes, onions, lettuce, sprouts and cheese. Drizzle with salsa. Fold sides of tortillas over center.
- (The most heart-healthy flour tortillas are those made with an unsaturated oil such as soy. Don't buy flour tortillas made with lard.)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1417g | |
| Calories 481 | |
| Calories from Fat 214 | 44% |
| Total Fat 24.38g | 30% |
| Saturated Fat 14.54g | 58% |
| Trans Fat 0.02g | |
| Cholesterol 109mg | 36% |
| Sodium 1967mg | 82% |
| Potassium 1724mg | 49% |
| Total Carbs 20.18g | 5% |
| Dietary Fiber 8.2g | 27% |
| Sugars 9.56g | 6% |
| Protein 45.47g | 73% |
