Who knew Fajitas were French! But these delicious wraps have a French twist. I prepared the Pot-au-feu first so I would
have the left over roast meat. This was
shredded with a fork and reheated in a small amount of oil. I opted for whole wheat, homemade, tortillas
and a ready-made slaw with carrots, broccoli and cabbage. A creamy sauce with crème fraiche and cornichons
as a base spread and topping the fajita with a delicious spicy green sauce made
for a mouthful of flavor. I love these
recipes as I’m able to tweak and make them my own. Many times Rachel makes suggestions for
alternative ingredients, which I find invaluable. And with this recipe I made a few of my own.
So far I’ve made mostly savory dishes. It’s time for some sweets! Any suggestions?
I am salivating...looks delicious! Can you tell me about your homemade tortilla?
ReplyDeleteHi Cathy, I used Rachel's Tortilla recipe but substituted half of the AP flour with whole wheat flour. 1-2/3 c flour, 1 tsp. baking powder, 1 tsp salt, 3/4 cup plus 1T milk, lukewarm and 2T veg. oil.
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