Santa Fe Wraps
Website: WhatTheHeckDoIEatNow.com
Serves: 2-3
- ¼ cup organic canola oil divided
- 1 cup yellow onion, diced
- 4 cloves garlic, pressed
- 2 red peppers diced
- 1 cup frozen corn
- 4 'fillets' of Gardein Chick'n Scallopini, cubed (OR ½ -3/4 block extra firm tofu drained and cubed)
- 2½ tbsp chili powder
- 1 tsp cumin
- ½ tsp salt
- ½ bunch cilantro, finely chopped
- ½ tsp hot pepper flakes (optional)
- 1 package whole wheat flour tortillas
- lettuce for wraps
- Prepare all your ingredients.
- Heat a medium sized skillet over medium heat. Add ⅛ cup of canola oil and saute your onion and 2 cloves of pressed garlic for about 4 minutes.
- Add your peppers and saute for another 5 minutes.
- Add your frozen corn, stir well to combine and cook for another minute.
- Remove the skillet from the heat.
- Heat the remaining ⅛ cup of canola oil in a large skillet over medium heat.
- Add remaining 2 cloves of pressed garlic and Gardein Scallopini cubes.
- Saute for 3 minutes.
- Stir in chili powder, cumin and salt (and hot pepper flakes if using) and stir well to combine.
- Add the contents of your first skillet (onion, corn, peppers) to this skillet. Mix well until everything is well coated in the spices.
- Heat for another minute and then remove it from the burner.
- Add cilantro.
- Serve in a tortilla with lettuce.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2016/03/20/santa-fe-wraps/
3.5.3208