1. Preheat oven to 400°F Cut tofu into wedges or cut chicken up into 1-inch strips. 2. In a medium bowl, toss tofu/chicken with half the oil, the lime juice, chili powder and cumin. 3. Set aside. 4. In a large shallow baking pan, stir together onions and peppers. 5. Drizzle with remaining oil; sprinkle with salt and pepper. 6. Stir in tofu/chicken mixture; spread out in the baking pan. 7. Roast, uncovered, for about 20-25 minutes until vegetables are tender. 8. About 10 minutes before the roasted vegetables are ready, wrap tortillas tightly in foil and place in oven to heat. 9. With a slotted spoon, transfer the roasted vegetables to a warm serving platter; unwrap tortillas. 10. Put lettuce, avocados, salsa and sour cream in separate serving bowls. 11. Have each diner spoon some of the roasted vegetable mixture onto a tortilla, top with lettuce, avocado, salsa and sour cream to taste; roll to eat up. ---------------------------------------------------------------------------
Nutrition
Ingredients
