This recipe has Calories as 50.3% (as a percentage of RDA).
You may need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.5% of RDA
• Calories: 50.3% of RDA
• Carbs: 16.1% of RDA
• Fat (total lipid): 10.8% of RDA
• Fiber: 19.1% of RDA
• Fructose: 1.2% of RDA
• Protein: 24.1% of RDA
• Sodium: 31.7% of RDA
• Sugar: 13.1% of RDA
• Vitamin A (IU): 1.9% of RDA
• Vitamin B6: 29.6% of RDA
• Vitamin C: 10.3% of RDA
• Iron: 0.3% of RDA
• Magnesium: 7.0% of RDA
• Manganese: 0.8% of RDA
• Niacin: 36.6% of RDA
• Potassium: 7.6% of RDA
• Zinc: 3.4% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
1.
Preheat oven to 415 F. Line a baking sheet with foil; lightly coat foil with cooking spray.
2.
In a large skillet over medium low heat, warm olive oil.
3.
Add diced pepper and onion, and cook until veggies are soft.
4.
Stir in garlic, and cook until fragrant, about 30 seconds.
5.
Stir in lime juice, add chicken, and stir to combine.
6.
Remove skillet from heat. Lay tortillas out flat.
7.
Add about 1 ½ - 2 tablespoons of filling to the outer third of each tortilla.
8.
Sprinkle cheese evenly over chicken filling. Tuck the top and bottom in, and roll tortilla up. Place seam side down on prepared baking sheet.
9.
Bake 15-20 minutes, or until crisp. Serve with sour cream, guacamole, and salsa, or your favorite dipping sauces.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 755
Protein 20.4 g
Carbohydrates 33.3 g
Iron 0.06 mg
Fiber 4.01 g
Calcium 4.66 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
