Directions:
- Place chicken in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 4 hours, turning several times.
- Drain and discard marinade. In a large nonstick skillet, saute chicken in oil for 3 minutes. Add the asparagus, peppers, corn and onion. Cook, uncovered for 7 minutes or until the chicken juices run clear and vegetables are crisp-tender, stirring occasionally. Stir in the lemon juice, garlic salt and pepper. Spoon 1/2 cup on each tortilla; fold in sides. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 404.77 Kcal (1695 kJ) | ||
| Calories from fat | 107.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.93g | 18% | |
|---|---|---|---|
| Cholesterol | 52.27mg | 17% | |
| Sodium | 1040.04mg | 43% | |
| Potassium | 605.26mg | 13% | |
| Total Carbs | 50.74g | 17% | |
| Sugars | 7.89g | 32% | |
| Dietary Fiber | 4.86g | 19% | |
| Protein | 24.72g | 49% | |
| Vitamin C | 58mg | 97% | |
| Iron | 3.8mg | 21% | |
| Calcium | 70.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 127.3 Kcal (533 kJ) | ||
| Calories from fat | 33.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.75g | 18% | |
|---|---|---|---|
| Cholesterol | 16.44mg | 17% | |
| Sodium | 327.09mg | 43% | |
| Potassium | 190.35mg | 13% | |
| Total Carbs | 15.96g | 17% | |
| Sugars | 2.48g | 32% | |
| Dietary Fiber | 1.53g | 19% | |
| Protein | 7.78g | 49% | |
| Vitamin C | 18.2mg | 97% | |
| Iron | 1.2mg | 21% | |
| Calcium | 22.2mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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