Low-Carb Fajitas

Ingredients:

• 1 cup quinoa uncooked
• 1 large spanish onion thinly sliced
• 1 red & 1 orange pepper thinly sliced
• 2 diced tomatoes
• 4-6 chicken breasts cut into strips (skinless)
• 2 soft avocados (pureed - for guacamole, or cubed )
• 1/2 cup pureed 1% cottage cheese  (to replace sour cream)
• 1 cup fresh baby spinach
• 1/2 cup shredded skim milk cheese (optional - I find the cottage cheese does the trick, no extra cheese needed)
• hot sauce
• **fajita seasoning: you can use a package of low sodium seasoning from Old El Paso, salt-free seasoning from Mrs. Dash, or make your own with no chemicals, no sugar, no preservatives, and less sodium using: - 4 tsp chili powder - 2 tsp onion powder - 2 tsp paprika - 1/2 tsp cumin - 1 tsp garlic powder - 1/2 tsp well-ground sea salt, or pink himalayan sea salt - 1/2 tsp cayenne pepper
• **wraps: you can use any large tortilla wrap, or you can use fresh boston/iceberg lettuce to bring up the health factor, and lower the carb factor.

Instructions:

1. Cook quinoa according to directions and set aside in a bowl.
2. Sauté onions until soft and semi-clear then add peppers. Add 1/2 of the seasoning when almost done. Stir well.
3. BBQ or pan-fry chicken strips until there is no pink in the middle. Drain the liquid. Add the other 1/2 of the seasoning to coat the chicken. Stir well.
4. Prepare avocado, cottage cheese, tomatoes, spinach, and cheese (optional). Place everything in small, separate bowls.
5. Spread a bit of pureed cottage cheese on a wrap. Add quinoa, chicken, peppers & onions, hot sauce, and your other favourite toppings.
6. Fold & enjoy!

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