Mexican Tortilla Combo

3 Less
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):
Tortilla3 pieces
Extra Virgin Olive Oil1 teaspoon
Skinless Chicken breast85 gm (about 2 taels)
Beef Tenderloin85 gm (about 2 taels)
Prawn (peeled, deveined)3 pieces
Lollo Rosso lettuce and Endive85 gm in total
Lettuce (shredded)60 gm
Reduced-fat Sour Cream2 tablespoons
Avacado1/4 piece
Tomato (medium, diced)1/2 piece
Jelepeno60 gm
Sea salt1/2 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