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Pita wrap med kylling og kartofler

Pita wrap med kylling og kartofler
Logget af @leo | 2 brugere kunne lide denne mad | 1 brugere gemte denne mad

Næringsindhold

Pr. portion på 520 g

% daglig værdi baseret på en kost på 2000 kcal

Kalorier 980 kcal
49% DV
Fedt i alt 47.0g
72% DV
Enkeltumættede fedtsyrer24.8g
Flerumættede fedtsyrer12.1g
Mættede fedtsyrer8.5g
Transfedtsyrer0.2g
Kulhydrat i alt 79.0g
26% DV
Kostfibre7.0g
Stivelse68.2g
Sukkerarter3.8g
Protein 56.0g
100% DV
Animalsk protein50.0g
Vegetabilsk protein6.0g

Om

En stor tallerken med grillede, krydrede kyllingespyd, stegte kartofler og pitabrød. Retten er proteinrig og indeholder også mange kulhydrater og en del fedt fra pommes frites og stegeolier.

Ingredienser

Vitaminer & mineraler

Vitaminer

NæringsstofMængdeDV%Halveringstid
Biotin12.0mcg40%
Cholin165.0mg30%
Folat118.0mcg30%
Niacin21.5mg134%
Pantothensyre2.6mg52%
Riboflavin0.4mg32%
Thiamin0.6mg46%
Vitamin A45.0mcg5%
Vitamin B120.9mcg38%
Vitamin B61.7mg100%
Vitamin C18.0mg20%
Vitamin D0.3mcg2%
Vitamin E2.4mg16%
Vitamin K18.0mcg15%

Mineraler

NæringsstofMængdeDV%Halveringstid
Calcium118.0mg12%
Kobber420.0mcg47%
Jern4.8mg27%
Magnesium92.0mg22%
Fosfor520.0mg74%
Kalium1420.0mg30%
Selen52.0mcg95%
Natrium980.0mg43%
Zink3.9mg35%

Kyllinge- og kartoffelwrap i pitabrød

En mættende wrap med kylling og kartofler serveret i pitabrød, krydret med paprika, oregano og hvidløg. Den minder om en enkel kyllingepita i middelhavsstil.

Ingredienser


Samlet vægt: 520 g

  • Kyllingebryst 180 g

  • Kartofler 180 g

  • Pitabrød 100 g

  • Vegetabilsk olie 20 g

  • Olivenolie 10 g

  • Salt 4 g

  • Sort peber 2 g

  • Paprika 8 g

  • Tørret oregano 4 g

  • Hvidløgspulver 12 g


  • Fremgangsmåde


  • 1. Skær kartoflerne i små tern. Vend dem med vegetabilsk olie, halvdelen af saltet, paprika, oregano, hvidløgspulver og sort peber.

  • 2. Steg kartoflerne på en pande ved middel varme, indtil de er gyldne og møre, cirka 12 til 15 minutter.

  • 3. Krydr kyllingebrystet med resten af saltet, paprika, oregano, hvidløgspulver og sort peber.

  • 4. Steg kyllingen i olivenolie ved middel varme, indtil den er gennemstegt og let gylden, cirka 5 til 7 minutter på hver side afhængigt af tykkelsen.

  • 5. Varm pitabrødet kort i en pande eller ovn.

  • 6. Skær kyllingen i skiver, og fyld pitabrødet med kylling og kartofler. Server varm.


  • Forberedelsestid


    15 minutter

    Tilberedningstid


    20 minutter

    Nyttige tips


  • Skær kartoflerne ensartet, så de tilberedes i samme tempo.

  • Lad kyllingen hvile i et par minutter, før du skærer den i skiver, så den forbliver saftig.

  • Hvis du ønsker det, kan du riste pitabrødet let for en bedre tekstur.
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