Servings: 1 · 10 min prep + 10-12 min cooking

Approximate nutrition per serving

404 kcal
Energy 40.0 g
Protein 44.2 g
Carbohydrate 8.7 g
Fat

Ingredients

Quantities are for the whole recipe.

  • 60 g wheat tortilla
  • 130 g skinless chicken breast, raw
  • 80 g cabbage
  • 40 g carrot, trimmed
  • 60 g plain low-fat yogurt, unsweetened
  • 3 g olive oil
  • 10 g lemon juice
  • 2 g fresh parsley

Salt and pepper to taste.

Method

  1. Cut the chicken into thin strips, season and cook in 3 g oil, turning, for about 10 minutes or until it reaches 74°C.
  2. Finely shred the cabbage and grate the carrot. Mix yogurt, lemon juice and parsley. Warm the tortilla briefly in a dry pan.
  3. Add vegetables, chicken and dressing to the tortilla. Fold the bottom and sides in, then roll. Cut in half; both halves make one serving.

Allergens and labels: Wheat (gluten), milk.

Values are estimates per serving for the listed ingredients, including oil and any listed bread. Meat, rice and potatoes are weighed before cooking; cooked and drained foods are labelled explicitly. Products and moisture loss during cooking can affect the result. Pinches of seasoning and optional substitutions are not included. The cheese reference is reduced-fat cottage cheese. This is a meal idea, not a universal daily plan.

Calculation reference: CoFID 2021. The image is an AI illustration of a serving suggestion.

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