chicken breast monterey jack cheese guacamole cheddar cheese
vegetarian
(?)
Not vegetarian due to:
chicken breast
pescatarian
paleo
(?)
Not paleo due to:
flour tortilla monterey jack cheese cheddar cheese
This recipe has no customizations.
Nutrition to Balance
This recipe has Calories as 93.9%, Fat (total lipid) as 123% and Fiber as 99.2% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 3.2% of RDA
• Calories: 93.9% of RDA
• Carbs: 34.5% of RDA
• Fat (total lipid): 123% of RDA
• Fiber: 99.2% of RDA
• Fructose: 2.3% of RDA
• Protein: 42.3% of RDA
• Sodium: 67.1% of RDA
• Sugar: 13.6% of RDA
• Vitamin A (IU): 58.1% of RDA
• Vitamin B6: 64.5% of RDA
• Vitamin C: 35.9% of RDA
• Iron: 8.0% of RDA
• Magnesium: 52.9% of RDA
• Manganese: 13.7% of RDA
• Niacin: 54.2% of RDA
• Potassium: 42.5% of RDA
• Zinc: 28.2% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
0
MACROS
Carbohydrate
71.2
g
71.222
Calories
1409
1408.834
Fiber
20.8
g
20.826
Iron
1.43
mg
1.434
Protein
35.7
g
35.664
Sodium
905
mg
905.32
Sugars
3.41
g
3.407
Fat (total lipid)
56.6
g
56.636
N
0
0
flour tortilla|chicken breast|roma tomato|butter lettuce|monterey jack cheese|guacamole|cheddar cheese|grape seed oil
Wash and trim the chicken breast. Cut into 1 inch pieces.
2.
Heat 1 T grape seed oil in a pan and add diced chicken.
3.
Cook chicken until done, no pink left inside.
4.
While chicken is cooking, make guacamole (see dependent recipe), dice tomatoes, wash and trim 4 pieces of butternut lettuce and shred the jack and cheddar cheeses.
5.
Once chicken is done and filling ingredients are prepared, heat a skillet or grill.
6.
Fill tortilla with 1/4 cup cheddar, 1/4 cup jack cheese, a spoonful of cooked chicken, a spoonful of guacamole, a piece of butternut lettuce, and a spoonful of tomatoes.
7.
Roll tortilla shut and brush with grape seed oil (or any high heat oil) and place on grill or in skillet.
8.
Cook each side for 3-4 minutes. Repeat with remaining 3 burritos.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A gluten-free variant of this recipe can be made.
Just substitute gluten-free tortilla for flour tortilla.
2.
Make it Wheat Free!
A wheat-free variant of this recipe can be made.
Just substitute gluten-free tortilla for flour tortilla.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1409
Protein 35.7 g
Carbohydrates 71.2 g
Iron 1.43 mg
Fiber 20.8 g
Calcium 31.6 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
