Mexican Tortilla Combo
Sylvia LAM, Chairlady of Hong Kong Dietitians Association, said "Mexican tortilla is lower in fat as compared to pastries. Whole-wheat tortilla is also available in international supermarket which is good to help increase fiber intake."
Ingredients (Serve 3):
| Tortilla | 3 pieces |
| Extra Virgin Olive Oil | 1 teaspoon |
| Skinless Chicken breast | 85 gm (about 2 taels) |
| Beef Tenderloin | 85 gm (about 2 taels) |
| Prawn (peeled, deveined) | 3 pieces |
| Lollo Rosso lettuce and Endive | 85 gm in total |
| Lettuce (shredded) | 60 gm |
| Reduced-fat Sour Cream | 2 tablespoons |
| Avacado | 1/4 piece |
| Tomato (medium, diced) | 1/2 piece |
| Jelepeno | 60 gm |
Seasonings:
| Sea salt | 1/2 teaspoon |
Cooking Method:
| 1. | Heat a saucepan. Add tortilla and pan-fry until aromatic. Set aside. |
| 2. | Add olive oil in the saucepan. Pan-fry chicken breast, beef tenderloin and prawn with sea salt until done. Transfer to a plate. |
| 3. | Finally, serve tortilla together with lollo rosso lettuce, endive, lettuce, avocado, tomato, jelepeno and reduced-fat sour cream. |
This recipe is provided by Champs Bar - The Charterhouse Causeway Bay.
Extract from CookSmart, Issue 12
