- 1 tbsp sunflower oil,
- 200 g firm marinated tofu (original: 2 boneless, skinless chicken breasts, cubed),
- 2 tsp chili powder,
- 1/2 red bell pepper, 1/2 orange bell pepper, deseeded and thinly sliced
- 1 onion, cut into wedges,
- 1 clove garlic, peeled and crushed,
- 6--8 flour tortillas,
- 1 ripe avocado,
- freshly ground black pepper, to taste,
- 150 g Philadelphia (or cottage cheese).
- Heat the oil in a non-stick frying pan.
- Add the chicken and sprinkle the chili powder on top.
- Stir-fry for 5--6 minutes, then move away from the pan.
- Put into the pan the peppers and onion and stir fry until soft and lightly browned, add the garlic for the last minute of frying.
- Return the chicken to the pan and cook with the vegetables for 2--3 minutes until hot, stirring regularly.
- When done, heat the tortillas in a microwave oven for ~ 30 seconds (depending on your oven).
- Half and pit the avocado, scoop the interior with a spoon and spread on a warm tortilla.
- Put the cottage cheese on top of the avocado.
- Put the chicken-pepper mixture on top of the paste.
- Optional: add sweet chili sauce on top and sprinkle with the black pepper.
- Fold the tortillas into the tortilla shape and serve.
Source: http://uktv.co.uk/food/recipe/aid/630008
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