3 cups whole wheat flour, sifted
1 tsp baking powder
1 tsp salt
Mix together well, then add in 1 cup water. Do this slowly because it may take more or less depending. You just want a nice workable dough, not sticky, but enough to hold together. Knead on a lightly floured surface and let rest for about 10 minutes or so. Divide large dough ball into 13 small balls. Let rest again for about 5 minutes. Roll one of the little balls out into circle, as thin as you can get it. Set aside.
4 oz chicken breast
1 medium green pepper, cut into strips
1/2 small onion, cut into strips
Cut 4 oz of chicken breast into thin strips. Sprinkle with seasoned salt. Quickly saute in cast iron skillet with 1/2 tsp canola oil until done. Remove from skillet and set aside to keep warm. Add another 1/2 tsp canola oil to hot skillet and saute vegetables to desired doneness. I like them crisp and I also sprinkled them with some cayenne pepper for kick!
Preheat cast iron griddle, and add a tortilla. Cook til nice and warm, then flip and cook the other side. This only takes a couple minutes, I didn't time it so am not sure exactly how long. When tortilla is done, put on warm plate, add half chicken and vegetables down center. Top with 1/4 cup salsa and 2 tsp sour cream. Fold up and EAT! Then repeat for the second tortilla. YUUUMMY STUFF! 7.5 points for both fajitas and they are nice and filling.
Till next time......I'm unTHICKINandsoTHINNIN!