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Kylling- og potetwrap i pita

Kylling- og potetwrap i pita
Loggført av @leo | 2 brukere likte denne maten | 1 brukere lagret denne maten

Næringsinnhold

Per porsjon på 520 g

% daglig verdi basert på et kosthold på 2000 kcal

Kalorier 980 kcal
49% DV
Totalt fett 47.0g
72% DV
Enumettet fett24.8g
Flerumettet fett12.1g
Mettet fett8.5g
Transfett0.2g
Totalt karbohydrat 79.0g
26% DV
Kostfiber7.0g
Stivelse68.2g
Sukkerarter3.8g
Protein 56.0g
100% DV
Animalsk protein50.0g
Vegetabilsk protein6.0g

Om

En stor tallerken med grillede, krydrede kyllingspyd, stekte poteter og pitabrød. Proteinrik rett med mye karbohydrater og fett fra pommes frites og stekeoljer.

Ingredienser

Vitaminer og mineraler

Vitaminer

NæringsstoffMengdeDV%Halveringstid
Biotin12.0mcg40%
Kolin165.0mg30%
Folat118.0mcg30%
Niacin21.5mg134%
Pantotensyre2.6mg52%
Riboflavin0.4mg32%
Tiamin0.6mg46%
Vitamin A45.0mcg5%
Vitamin B120.9mcg38%
Vitamin B61.7mg100%
Vitamin C18.0mg20%
Vitamin D0.3mcg2%
Vitamin E2.4mg16%
Vitamin K18.0mcg15%

Mineraler

NæringsstoffMengdeDV%Halveringstid
Kalsium118.0mg12%
Kobber420.0mcg47%
Jern4.8mg27%
Magnesium92.0mg22%
Fosfor520.0mg74%
Kalium1420.0mg30%
Selen52.0mcg95%
Natrium980.0mg43%
Sink3.9mg35%

Kylling- og potetwrap i pita

En mettende kylling- og potetwrap servert i pitabrød, krydret med paprika, oregano og hvitløk. Den ligner en enkel kyllingpita i middelhavsstil.

Ingredienser


Totalvekt: 520 g

  • Kyllingbryst 180 g

  • Poteter 180 g

  • Pitabrød 100 g

  • Vegetabilsk olje 20 g

  • Olivenolje 10 g

  • Salt 4 g

  • Svart pepper 2 g

  • Paprika 8 g

  • Tørket oregano 4 g

  • Hvitløkspulver 12 g


  • Fremgangsmåte


  • 1. Skjær potetene i små terninger. Bland dem med vegetabilsk olje, halvparten av saltet, paprika, oregano, hvitløkspulver og svart pepper.

  • 2. Stek potetene i en stekepanne på middels varme til de er gylne og møre, ca. 12 til 15 minutter.

  • 3. Krydre kyllingbrystet med resten av saltet, paprika, oregano, hvitløkspulver og svart pepper.

  • 4. Stek kyllingen i olivenolje på middels varme til den er gjennomstekt og lett gyllen, ca. 5 til 7 minutter per side avhengig av tykkelsen.

  • 5. Varm pitabrødet raskt i en panne eller ovn.

  • 6. Skjær kyllingen i skiver og fyll pitaen med kylling og poteter. Server varm.


  • Forberedelsestid


    15 minutter

    Steketid


    20 minutter

    Nyttige tips


  • Skjær potetene jevnt slik at de steker i samme tempo.

  • La kyllingen hvile i noen minutter før du skjærer den opp, så holder den seg saftig.

  • Hvis ønskelig, rist pitaen lett for bedre tekstur.
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