Fit Tacos and Nachos

Ingredients

• 8 Whole-wheat flatbreads (80 g each; the scraps will also be used for the nachos.)
• Onion (As needed; estimated quantity for nutritional calculation.)
• Bell peppers (As needed; estimated quantity for nutritional calculation.)
• Carrots (As needed; estimated quantity for nutritional calculation.)
• 240 g Chicken
• 60 g Light cream cheese
• 120 g Light cheese (15 g per taco.)
• 80 g Corn (10 g per taco.)
• Salt (As needed.)
• Smoked paprika (As needed.)
• 10 g Oil (Approximately 10 g, for seasoning the nachos.)

Steps

1. 1

   Cut the flatbreads using a glass to make smaller discs for the tacos. Keep all the scraps; they will be used to make the nachos.

2. 2

   Chop the onion, bell peppers, and carrots, then cook them in a pan until the vegetables are tender.

3. 3

   Add the chicken to the vegetables and cook it thoroughly.

4. 4

   Stir in 60 g of light cream cheese and continue cooking until the filling becomes creamy.

5. 5

   Arrange the flatbread discs on a baking sheet, shaping them like tacos, then fill them with the chicken and vegetable filling.

6. 6

   Add 15 g of light cheese and 10 g of corn to each taco.

7. 7

   For the nachos, cut the flatbread scraps into small triangles. Season them with salt, smoked paprika, and approximately 10 g of oil.

8. 8

   Bake the nachos at 200 °C for 10–15 minutes, until crispy.

9. 9

   Bake the tacos at 180 °C for a maximum of 10 minutes, until crispy and the cheese has completely melted.

Notes

The comment states 250 kcal per taco, with 27 g of carbohydrates, 15 g of protein, and 8 g of fat. The video text also mentions a value of 350 kcal, so the source's calorie data is not entirely consistent. The quantities of onion, bell peppers, carrots, salt, and paprika are given only as needed; the first three were estimated solely for the nutritional calculation.

Nutrition per serving

• main course
• dinner
• Mexican
• fit
• high protein
• oven-baked
• chicken
• nachos