EatSmart Recipes Mexican Tortilla Combo "3 Less" Dish Feature 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. Sylvia LAM Chairlady of Hong Kong Dietitians Association, Accredited Practicing Dietitian (Australia) Ingredients to serve 3 | Tortilla | 3 pieces | Extra Virgin Olive Oil | 1 teaspoon | Skinless Chicken breast | 85 g (about 2 taels) | Beef Tenderloin | 85 g (about 2 taels) | Prawn (peeled, deveined) | 3 pieces | Lollo Rosso lettuce and Endive | 85 g in total | Lettuce (shredded) | 60 g | Reduced-fat Sour Cream | 2 tablespoons | Avacado | 1/4 piece | Tomato (medium, diced) | 1/2 piece | Jelepeno | 60 g | Seasonings | Sea Salt | 1/2 teaspoon | Cooking Method - Heat a saucepan. Add tortilla and pan-fry until aromatic. Set aside.
- Add olive oil in the saucepan. Pan-fry chicken breast, beef tenderloin and prawn with sea salt until done. Transfer to a plate.
- Finally, serve tortilla together with lollo rosso lettuce, endive, lettuce, avocado, tomato, Jelepeno and reduced-fat sour cream.
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