Chicken Breast and Enoki Mushroom Tortilla

Name: Chicken Breast and Enoki Mushroom Tortilla
Yield: 320 g
Ingredients: Soft Tofu Tortilla 45 piece; Raw Egg 60 g; Blanched Enoki Mushrooms 50 g; Iceberg Lettuce 25 serving; Black Pepper Chicken Breast 100 g; Allulose Syrup 10 spoon; Low-Calorie Charcoal Spicy Sauce 15 g; Low-Calorie Teriyaki Sauce 15 g

364 kcal

#diet #high protein #low sugar #low carb #low calorie

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Ingredients

Main ingredients

Soft Tofu Tortilla 1 piece
Raw Egg 60 g
Blanched Enoki Mushrooms 50 g
Iceberg Lettuce 0.5 serving
Black Pepper Chicken Breast 100 g

Seasonings/Sauce

Allulose Syrup 10 spoon
Low-Calorie Charcoal Spicy Sauce 15 g
Low-Calorie Teriyaki Sauce 15 g

Nutrition summary

Carbohydrates 40.36 g 39%

Protein 36.91 g 36%

Fat 11.27 g 25%

Serving size 320g

Cooking steps

1

Slice the chicken breast thinly.
2

Cut off the root of the enoki mushrooms and separate them into strands.
3

Add oil to a pan and cook the chicken breast thoroughly.
4

Add the enoki mushrooms and stir-fry together.
5

Place the cooked chicken breast and enoki mushrooms on the tortilla.
6

Add vegetables and sauce as desired.
7

Roll up the tortilla and place it on a plate.

Chicken Breast and Enoki Mushroom Tortilla

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