Chicken Fajitas (meatless)
Portion Size: 2 fajitas with 1 (1 whole grain tortilla) plus 1 1/2 oz. Meat for a total of 2 tortillas and 3 oz. meat.
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 1/2 Pounds meatless chicken pieces, cut into thin strips | |
| 16 (6 inch) flour tortillas (no lard variety) | May use whole grain |
| 2 Teaspoons vegetable oil | |
| 3 Green bell peppers | Wash, trim and slice into strips |
| 1 tablespoon cornstarch | |
| 2 teaspoons chili powder | |
| 1 teaspoon salt | |
| 1 teaspoon sugar | |
| ½ teaspoon onion powder | |
| ½ teaspoon garlic powder | |
| ¼ teaspoon cayenne pepper | |
| ½ teaspoon ground cumin | |
| 2/3 cup water | |
| 1 Cup tomato, diced | Wash, trim and dice |
| 1 Cup shredded low fat cheddar cheese | For vegan: use vegan cheddar cheese |
| ½ cup light sour cream | For vegan: use vegan sour cream |
| avocado | (optional) |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Sauté onions and peppers in 1 teaspoon oil in a large pan until tender crisp on medium high heat. Remove from pan. | |
| 2 | In the same pan on medium high heat, sauté chicken in 1 teaspoon oil until heated. | |
| 3 | In a small bowl combine cornstarch, chili powder, salt, paprika, sugar, onion powder, garlic powder, cayenne pepper, cumin and water. | |
| 4 | Combine seasoning mix with cooked chicken. | |
| 5 | Simmer 10 to 15 minutes. | Minimum Temperature 165°F for 15 seconds |
| 6 | Heat tortilla according to package directions. | |
| 7 | To serve, spoon meat mixture evenly down center of each warm tortilla. Top with green peppers and onions. | |
| 8 | Sprinkle with cheese and roll up. Serve with s cheddar cheese, sour cream, and tomato |
