This recipe is from my 17-page 6-week Total Body Transformation Challenge recipe manual. It is an absolute favourite in my house full of picky teenagers. My husband and I wrap with the collard greens, but my teenagers use regular soft tortillas. I don't eat gluten, so I recommend the collard green, but if you wanted to use a tortilla too, I highly recommend Joseph's lower carb, high protein wraps. They are YUM!
Prep Time: 40 min
Ingredients: (Serves 4)
Directions: Preheat oven to 425. Line a rimmed baking sheet with parchment paper. Combine chili powder, black pepper, cumin, paprika and garlic powder in a bowl and mix well. In a separate bowl, add your peppers, onion and chicken. Drizzle with oil and then toss with chili powder mixture. Make sure everything it is well coated. Place chicken mixture on your baking sheet and bake for 30 minutes or until chicken is cooked to your liking.
Time to make the cashew sour cream! Add cashews, sea salt, apple cider vinegar, lemon juice and water in a food processor. Blend until mixture is completely smooth. If it's too thick, add water if needed.
Take the chicken out of the oven and let cool for a few minutes. Create fajita "wraps" with the collard greens. Squeeze a small lime over the chicken mixture before closing up the wrap. Top with cashew sour cream. Enjoy!