Meals Matter

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Contributed By: bookbelle
Looneyspoons: Low-Fat Food Made Fun!

Janet and Greta Podleski call this "Fajita Pita without the Meata"...My meat-loving husband even finds this a tasty and filling dinner.

Ingredients

1/2 c. Low-fat sour cream

1/2 c. Salsa of your choice

2 tbsp. Mild diced canned green chiles

1 tsp. Olive oil

2 cloves Garlic, minced

1 Large red bell pepper, seeded, cut into strips

1 Large green bell pepper, seeded, cut into strips

1 Large red onion, cut into rings

2 Medium carrots, cut into matchsticks

1 Medium zucchini, cut into strips

1 tbsp. Fresh cilantro, chopped

2 tsp. Lime juice

4 Whole wheat pitas (10 inches)

1 c. Shredded lettuce

1 c. Tomato, seeded and diced

1/2 c. Shredded reduced-fat cheddar cheese

Preparation

Combine sour cream, salsa, and chiles in a small bowl. Cover and refrigerate until serving time. Meanwhile, pre-heat oven to 350F.

Heat olive oil over medium heat in a large non-stick skillet. Add garlic and saute for one minute. Add red and green bell peppers, onions, carrots, and zucchini. Cook and stir for about 10-12 minutes until vegetables are tender-crisp. Stir in cilantro and lime juice. Remove from heat.

While vegetables are cooking, stack pitas and wrap them in aluminum foil. Warm in oven for 10 min. at 350F.

Spread 1/4 of vegetables down the center of each pita. Top with the salsa/sour cream mixture, lettuce, tomatos, and cheese. Roll up to enclose filling.

Cook's Notes

You can save time by cutting the bell peppers the night before and soaking in water or buying pre-shredded cheese.

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