Directions:
- In a large skillet, saute the chicken in butter until no longer pink. Add the garlic, chili powder, cumin and cayenne; cook and stir until heated through. Remove from the heat; cool.
- In a small bowl, beat the cream cheese, cheddar cheese and sour cream until blended. Stir in the chicken, tomatoes and onions.
- Spoon 1/2 cup chicken mixture down the center of each tortilla; top with avocado and olives. Fold sides over filling and secure with a toothpick if desired. Serve with salsa. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 296.51 Kcal (1241 kJ) | ||
| Calories from fat | 140.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.64g | 24% | |
|---|---|---|---|
| Cholesterol | 68.74mg | 23% | |
| Sodium | 470.04mg | 20% | |
| Potassium | 305.19mg | 6% | |
| Total Carbs | 20.73g | 7% | |
| Sugars | 0.93g | 4% | |
| Dietary Fiber | 1.45g | 6% | |
| Protein | 19.1g | 38% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 1.5mg | 8% | |
| Calcium | 154.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 207.84 Kcal (870 kJ) | ||
| Calories from fat | 98.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.96g | 24% | |
|---|---|---|---|
| Cholesterol | 48.18mg | 23% | |
| Sodium | 329.47mg | 20% | |
| Potassium | 213.92mg | 6% | |
| Total Carbs | 14.53g | 7% | |
| Sugars | 0.65g | 4% | |
| Dietary Fiber | 1.01g | 6% | |
| Protein | 13.39g | 38% | |
| Vitamin C | 1.6mg | 4% | |
| Iron | 1mg | 8% | |
| Calcium | 108.4mg | 15% | |
* 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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