- 2 ounces julienne onion
- 1 ounce julienne zucchini
- 1 ounce julienne carrot
- 1 ounce julienne peppers
- 2 ounces sliced shiitaki mushrooms
- 2 slices of avocado
- 1 clove chopped fresh garlic
- Black pepper to taste
- 12-inch flour tortilla
- 2 ounces salsa sauce
Fajita Sauce:
- 4 ounces tomato juice
- 1 pinch cumin powder
- 1 pinch chili powder
- 1/2 pinch cayenne pepper
- 1 pinch garlic powder
|
 Chef Peter
Dingmann
Atrium Catering International
|
Combine all ingredients and mix well. Use cooking spray in a pan to sauté the
vegetables until al dente. Add the salsa sauce. Remove from heat. Fold the
vegetables and salsa into the tortilla. Brush with previously prepared fajita
sauce on all sides. Grill over low heat until well marked and heated. Transfer
to heated platter. Can serve with Spanish rice or fried beans (not
calculated).
Serves one. Nutrition information per serving: 411 calories; 11 grams
protein; 11 grams fat; 0 cholesterol; 1,270 milligrams sodium (910 if low sodium
tomato juice is used).
