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.
|