Directions:
- Combine spinach and fajita seasoning in a large nonstick skillet; add broth. Cook over medium heat, stirring often, 5 minutes. Stir in chicken and next 3 ingredients; simmer until cheese melts.
- Spread 1 cup chicken mixture on 1 side of each tortilla, leaving a 1/2-inch border around edges.
- Roll up tortillas tightly, and wrap in plastic wrap. Chill 30 minutes.
- Unwrap rollups, and cut into slices. Serve with salsa.
- Note: For testing purposes only, we used refrigerated Louis Rich Carving Board Southwestern-flavored Chicken Breast Strips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 331.26 Kcal (1387 kJ) | ||
| Calories from fat | 95.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.65g | 16% | |
|---|---|---|---|
| Cholesterol | 41.32mg | 14% | |
| Sodium | 423.09mg | 18% | |
| Potassium | 318.26mg | 7% | |
| Total Carbs | 30.24g | 10% | |
| Sugars | 0.21g | 1% | |
| Dietary Fiber | 1.64g | 7% | |
| Protein | 18.89g | 38% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 1.1mg | 6% | |
| Calcium | 73mg | 7% | |
| Amount Per 100 g | |||
| Calories | 469.33 Kcal (1965 kJ) | ||
| Calories from fat | 135.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.08g | 16% | |
|---|---|---|---|
| Cholesterol | 58.54mg | 14% | |
| Sodium | 599.44mg | 18% | |
| Potassium | 450.91mg | 7% | |
| Total Carbs | 42.84g | 10% | |
| Sugars | 0.3g | 1% | |
| Dietary Fiber | 2.33g | 7% | |
| Protein | 26.76g | 38% | |
| Vitamin C | 5.3mg | 6% | |
| Vitamin A | 0.7mg | 15% | |
| Iron | 1.6mg | 6% | |
| Calcium | 103.5mg | 7% | |
* 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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