Mexican · Dinner
Crispy Chicken Rolled Tacos (GLP-1)
Oven-baked corn tortillas rolled around seasoned shredded chicken breast and black beans, finished with a light oil brush for crunch. Served with shredded cabbage, tomato salsa, fresh cilantro and lime, this GLP-1-friendly version prioritizes protein, fibre and portion control while keeping fat minimal.
$4
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
418Calories
38.2gProtein
13.1gFat
38.6gCarbs
3.9gSugar
8.4gFiber
690mgSodium
93mgChol
2.3gSat Fat
870mgPotassium
135mgCalcium
3.4mgIron
0.4mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Preheat oven to 425°F (220°C). Mix shredded chicken, black beans, chili powder, cumin, smoked paprika, garlic powder, salt and pepper in a bowl until evenly coated.
2
Build
Warm corn tortillas 20 seconds in a dry skillet over medium heat until pliable, then spoon filling along centre of each and roll tightly into a cigar shape.
3
Crisp
Arrange rolled tacos seam-side down on a baking sheet, brush lightly with olive oil, and bake at 425°F (220°C) for 15–18 minutes, turning halfway, until golden and crisp.
4
Plate
Arrange tacos on a plate over shredded cabbage, spoon salsa alongside, scatter with cilantro, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 280g280g chicken breast
- 66 corn tortillas (12-inch)
- 90g90g black beans, cooked and drained
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp cumin
- 1/2 tsp1/2 tsp smoked paprika
- 1/2 tsp1/2 tsp garlic powder
- 30ml30ml olive oil
- 70g70g cabbage
- 60g60g tomato salsa
- 22 lime wedge
- 8g8g cilantro
- salt, a pinch
- black pepper, a pinch
