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Chicken or Tofu Fajitas
Cook Time: 45 minutes
(Total time will vary with appliance and setting.)
Level of Difficulty: Easy
1 lb. boneless, skinless chicken breast cut into thin strips or l lb. extra firm tofu, cut into strips about the size of a pack of gum
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 onion, sliced thin
1 teaspoon cumin
1 teaspoon chili powder
1/ teaspoon fresh ground black pepper
2 teaspoons olive oil
8 flour tortillas
1/ cup lowfat sour cream or yogurt cheese
1. Heat heavy bottom skillet on medium for 3-4 minutes. Add oil. Sauté tofu for several
minutes or add chicken and cook until it turns white, about 5 minutes. Add spices. Stir well.
Add peppers and onions. Cook 5 more minutes.
2. Wrap tortillas in aluminum foil and place in 350-degree oven for 5 minutes or warm tortillas individually in a cast iron skillet on the stovetop. Place 2 teaspoons of sour cream or yogurt on a tortilla. Spread it around and top with mixture. Fold over and enjoy!
YOGART CHEESE RECIPE:
Choose a lowfat or nonfat plain yogurt. Line a colander with cheesecloth, paper towels, or a coffee filter. Place colander over a bowl. Spoon yogurt into the colander. Place a plate over the bowl or cover with plastic wrap. Refrigerate overnight. Discard liquid or use it to water your plants. Store, covered, in the refrigerator for up to 1 week. A quart of yogurt will
make about 2 cups of yogurt cheese.