Chili Chicken Burrito

Name: Chili Chicken Burrito
Yield: 476 g
Ingredients: Sangha Cheese Bone Strength Calcium Cheese 36 slice; Green Chili Pepper 25 piece; Onion (raw) 100 g; Chicken Tenderloin 200 g; Whole Wheat Tortilla 50 piece; Olive Oil 5 spoon; Low Calorie Bibim Sauce 30 g; Heinz Reduced Sugar Ketchup 30 g

593 kcal

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Ingredients

Main ingredients

Sangha Cheese Bone Strength Calcium Cheese 2 slice
Green Chili Pepper 1 piece
Onion (raw) 100 g
Chicken Tenderloin 200 g
Whole Wheat Tortilla 2 piece

Seasonings/Sauce

Olive Oil 5 spoon
Low Calorie Bibim Sauce 30 g
Heinz Reduced Sugar Ketchup 30 g

Nutrition summary

Carbohydrates 44.19 g 29%

Protein 58.67 g 39%

Fat 21.41 g 32%

Serving size 476g

Cooking steps

1

Finely chop chicken tenderloin and stir-fry in a pan with olive oil.
2

Add chopped onion and chopped green chili, and stir-fry.
3

Add 2 spoons of ketchup, 2 spoons of bibim sauce, 1 spoon of allulose, and a pinch of pepper.
4

Place a slice of cheese on a whole wheat tortilla, add the cooked chicken tenderloin, fold it up.
5

Air fry at 180°C for 10 minutes, flip, then cook for another 5 minutes.

Chili Chicken Burrito

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