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Chicken Style Quorn Low Fat Fajitas

Servings : 2-4 
Preparation Time :
Difficulty : Easy 

A vegetarian take on a low-fat dieting recipe that did originally use chicken prices. Substiuting the quorn pieces for the chicken needs you to amend your cooking times.

Ingredients

283g/10oz chicken style quorn pieces
Juice of 1 lime
1 tsp dried oregano
1 tsp dried coriander
Fry Light
2 large onions, thinly sliced
1 red pepper, deseeded and cut into strips
1 green pepper, deseeded and cut into strips
1 garlic clove, crushed
1 red or green chilli, deseeded and finely chopped
Salt and freshly ground black pepper
4 x 28g/1oz soft tortillas (14 Sins)
4 tblspns very low fat natural yogurt
2 tblspns chopped coriander leaves
Lime wedges to serve

Salsa;
2 garlic cloves, roasted in their skins in the oven
3 tomatoes, skinned, deseeded and chopped
Half a red onion, finely chopped
1 red chilli, deseeded and chopped
2 tblspns chopped coriander leaves
Juice of half a lime

Method

1. Put the quorn chicken style pieces in a bowl. Pour the lime juice and herbs over the top. Cover and chill in the refrigerator for at least 30 minutes. Mix the salsa ingredients together in a small bowl, cover and set aside.

2. Spray a heavy frying pan or cast iron grill pan with a little Fry Light and heat it until really hot. Add the qurons pieces to the pan and cook them, turning frequently, over a high heat, until they are browning. Remove and keep warm.

3. Add the onions, peppers, garlic and chilli to the pan and cook quickly over high heat, tossing them occasionally, until they are tender and slightly charred. Remove, season with salt and pepper, keep warm.

4. Warm the tortillas and divide the cooked quorn pieces and vegetables between them. Top with a spoonful of yogurt and some chopped coriander, and then roll up. Serve with lime wedges and salsa.





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