Directions:
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell pepper and next 5 ingredients (bell pepper through black pepper); sauté 10 minutes or until vegetables are tender. Remove mixture from skillet.
- Heat 1 teaspoon oil over medium-high heat. Add chicken; cook, stirring constantly, 5 minutes or until chicken is done. Return vegetable mixture to skillet. Stir in juice; cook until chicken mixture is thoroughly heated. Heat tortillas according to package directions.
- Place 1 cup chicken mixture down center of each tortilla; sprinkle each portion with 1 tablespoon shredded cheese, and roll up.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 327.13 Kcal (1370 kJ) | ||
| Calories from fat | 101.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.26g | 17% | |
|---|---|---|---|
| Cholesterol | 73.54mg | 25% | |
| Sodium | 867.81mg | 36% | |
| Potassium | 574.61mg | 12% | |
| Total Carbs | 28.87g | 10% | |
| Sugars | 6.09g | 24% | |
| Dietary Fiber | 3.42g | 14% | |
| Protein | 27.89g | 56% | |
| Vitamin C | 101mg | 168% | |
| Vitamin A | 2.4mg | 79% | |
| Iron | 41.5mg | 230% | |
| Calcium | 86mg | 9% | |
| Amount Per 100 g | |||
| Calories | 96.02 Kcal (402 kJ) | ||
| Calories from fat | 29.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.3g | 17% | |
|---|---|---|---|
| Cholesterol | 21.59mg | 25% | |
| Sodium | 254.71mg | 36% | |
| Potassium | 168.65mg | 12% | |
| Total Carbs | 8.48g | 10% | |
| Sugars | 1.79g | 24% | |
| Dietary Fiber | 1g | 14% | |
| Protein | 8.19g | 56% | |
| Vitamin C | 29.6mg | 168% | |
| Vitamin A | 0.7mg | 79% | |
| Iron | 12.2mg | 230% | |
| Calcium | 25.2mg | 9% | |
* 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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