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CookSmart (12th Issue) Page12

CookSmart (12th Issue) Page12

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

  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.

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