Directions:
- Cut chicken breasts into strips. Heat wok or sauté pan. Spray with nonstick spray and add chicken strips and cook until done.
- Remove chicken from wok/pan and set aside.
- Heat oil in pan. Add peppers, celery and onions and cook until crisp tender. Add chicken, rice, seasonings and Tabasco. Blend well and heat through.
- Warm 4 tortillas and fill each with 1 cup chicken and vegetable mixture. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 458.69 Kcal (1920 kJ) | ||
| Calories from fat | 75.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.37g | 13% | |
|---|---|---|---|
| Cholesterol | 69.62mg | 23% | |
| Sodium | 565.18mg | 24% | |
| Potassium | 586.13mg | 12% | |
| Total Carbs | 65.41g | 22% | |
| Sugars | 2.93g | 12% | |
| Dietary Fiber | 3.85g | 15% | |
| Protein | 31.17g | 62% | |
| Vitamin C | 35mg | 58% | |
| Iron | 4.1mg | 23% | |
| Calcium | 135.7mg | 14% | |
| Amount Per 100 g | |||
| Calories | 89.27 Kcal (374 kJ) | ||
| Calories from fat | 14.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.63g | 13% | |
|---|---|---|---|
| Cholesterol | 13.55mg | 23% | |
| Sodium | 110mg | 24% | |
| Potassium | 114.07mg | 12% | |
| Total Carbs | 12.73g | 22% | |
| Sugars | 0.57g | 12% | |
| Dietary Fiber | 0.75g | 15% | |
| Protein | 6.07g | 62% | |
| Vitamin C | 6.8mg | 58% | |
| Iron | 0.8mg | 23% | |
| Calcium | 26.4mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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