Mini tortilla with turkey breast in cherry tomato sauce
With bell pepper en cheddar cheeseCalories
:
690 kcalProtein
:
43.6g proteinTotal
:
15 minutesDifficulty
:
EasyAllergens:
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Soja
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Turkey breast
4 piece
Mini tortillas
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
½ sachet(s)
Mexican-style spices
½ can
Tinned cherry tomatoes
½ piece
Romano pepper
½ piece
Green Romano pepper
25 g
Grated cheddar
(Contains: Melk (inclusief lactose))
½ sachet(s)
BBQ spice rub
Not included in your delivery
½ tablespoon
Olive oil
½ piece
Low sodium beef stock cube
to taste
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2886 kJ
Calories690 kcal
Fat24.9 g
Saturated Fat8.7 g
Carbohydrate68.3 g
Sugar13.4 g
Dietary Fiber9.1 g
Protein43.6 g
Salt3.3 g
Potassium58 mg
Calcium4 mg
Iron0.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Chop the red and green Romano pepper into strips.
- Heat a drizzle of olive oil in a deep frying pan with lid. Fry the romano pepper 2 - 3 minutes over medium-high heat.
- In the meantime, cut the turkey breast into cubes.
- Add the chicken to the romano pepper with pepper and salt. Stir fry 2 - 3 minutes.
2
- Add the Mexican spices, BBQ-rub and the canned cherry tomatoes to the turkey and veggies.
- Crumble in the stock cube, mix well and bring to a boil. Cover with a lid and let it simmer for 6 - 8 mintues.
3
- Heat a clean frying pan over medium heat. Heat the mini tortilas and keep warm.
- Add a drizzle of honey to the sauce and bring to taste with salt and pepper.
4
- Divide the tortillas among the plates.
- Serve the sauce on top.
- Garnish with the grated cheddar.
