Tortilla chicken pineapple

Name: tortilla chicken pineapple
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 paprika mix 3 pieces, green, yellow and red; 4 el traditional olive oil; 380 g chicken breast; 2 tl paprika; 820 g pineapple slices on juice look; 8 multigrain tortilla wrap; 8 el Hawaii sauce bottle of 250 ml; 1 head of iceberg lettuce

Tortilla wrap with chicken, paprika and pineapple.

Ingredients

Kitchen Stuff

1 grill pan
8 tapas stick

Directions

Cut bell pepper into strips. Heat the oil and stir-fry the pepper for 5 min.
Cut the chicken into slices and brush with the oil and sprinkle with the paprika. Season with salt and pepper.
Heat the grill pan and grill the chicken for 4 minutes. Turn halfway.
Drain the pineapple slices. Halve the pineapple slices and grill them for 2 minutes in the grill pan. Turn halfway.
Heat the wraps every 20 sec. in the microwave at full power (700 watts).
Brush the wraps each with 1 tbsp sauce. Cut the lettuce into strips. Divide the lettuce, peppers, chicken and pineapple.
Fold the bottom of the tortillas inwards and roll them up so that the top stays open. Secure with a tapas stick.
Put them on a plate and serve with colorful napkins.

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Nutrition

640Calories

Sodium26% DV630mg

Fat40% DV26g

Protein62% DV31g

Carbs23% DV68g

Fiber24% DV6g

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