Ingredients:
1/2 lb extra firm tofu or 1/2 lb flavoured tofu (tangy thai works well) or 1 lb boneless skinless chicken breasts
2 tablespoons vegetable oil
1 tablespoon fresh lime juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 large onions, cut into wedges
2 large sweet red peppers, seeded and cut into wide strips
1/2 teaspoon salt
1/4 teaspoon black pepper
8 (10 inch) flour tortillas
1 cup shredded lettuce
2 avocados, peeled, pitted and sliced
salsa
sour cream
Directions:
Preheat oven to 400 F Cut tofu into wedges or cut chicken up into 1-inch strips.
In a medium bowl, toss tofu/chicken with half the oil, the lime juice, chili powder and cumin.
Set aside.
In a large shallow baking pan, stir together onions and peppers.
Drizzle with remaining oil; sprinkle with salt and pepper.
Stir in tofu/chicken mixture; spread out in the baking pan.
Roast, uncovered, for about 20-25 minutes until vegetables are tender.
About 10 minutes before the roasted vegetables are ready, wrap tortillas tightly in foil and place in oven to heat.
With a slotted spoon, transfer the roasted vegetables to a warm serving platter; unwrap tortillas.
Put lettuce, avocados, salsa and sour cream in separate serving bowls.
Have each diner spoon some of the roasted vegetable mixture onto a tortilla, top with lettuce, avocado, salsa and sour cream to taste; roll to eat up.
Servings: Serve
Time preparation: 15 min.
Time total: 40 min.