Veggie Fajitas

These spicy Mexican wraps make a tasty meal. They are great for events as you can prepare the fillings in advance and are also perfect for eating ‘on the go’!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wash the peppers, chilli (if using fresh) and lettuce.

Step 2

Finely shred the lettuce and set aside for serving later.

Step 3

Peel and chop the onion into long, thin strips as fajitas should contain long thin strips of vegetables and not chunks.

Step 4

Cut both peppers in half, scoop out and discard the white pith and seeds. Cut the peppers into long, thin strips.

Step 5

Peel and crush the garlic.

Step 6

Wipe the mushrooms with a clean, damp cloth and then finely slice.

Step 7

Finely chop the chilli (if using fresh). Wash your hands after touching the chilli.

Step 8

Heat the oil in a wok or a frying pan. Add the garlic, onion and pepper and stir-fry for 3 minutes until they start to soften.

Step 9

Add the fresh or powdered chilli and stir for 1 minute.

Step 10

Add the balsamic vinegar (if using) and cook for a few seconds, then add the chopped tomatoes, tomato purée and oregano.

Step 11

Add black pepper to taste (if using) and cook for about 4 minutes, or until the mixture has thickened.

Step 12

Heat the tortilla wraps according to the packet instructions.

Step 13

Place some of the vegetable mixture along the centre of each tortilla wrap, add some shredded lettuce and some of the soured cream.

Step 14

Fold the bottom of the tortilla wrap over first, to hold the mixture in, and then fold in both sides.

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