A firm family favourite for many, these fajitas can be made with the meat of your choice, Quorn, or even halloumi or tofu. Our favourites are chicken and halloumi squeaky cheese fajitas.
You can buy fajita seasoning mixes from the shops, but these have added carbs in the form of maltodextrin and sugar. But with a few store cupboard spices you could be making your own fajita spice marinade which is much healthier, contains less carbs and will work out so much cheaper in the long run (and it tastes amazing!)
I recommend starting with just one wrap, either a Mission Deli wholemeal wrap (25.5g carbs per wrap and vegetarian), or a Bfree wrap (multigrain, sweet potato or quinoa & chia seed are all good choices, are gluten free, egg free, soya free and suitable for vegans). I mention these specific wraps as these are lower carb than many other wraps.
You can then fill lettuce leaves (Little Gem, Romaine or Cos lettuce works best) as your fajita wraps instead of eating more wraps which increase the carb content of the meal significantly.
- 600 grams chicken, beef, pork, Quorn fillets, tofu, or halloumi cheese cut into strips or chunks
- 1 whole red pepper sliced
- 1 whole yellow pepper sliced
- 1 medium red onion sliced
- 150 ml sour cream to serve
- 1 tub guacamole (or sliced/mashed avocado) to serve
- 1 tub tomato salsa to serve
- 200 grams grated cheddar to serve
- 1 pack Mission Deli Wholemeal Wraps or BFREE wraps
- 2 whole little gem lettuces (or cos, or romaine lettuce leaves)
- 1 heaped tbsp smoked paprika
- 1 tbsp ground coriander
- 1 tsp mild chilli powder
- 1 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp garlic salt
- 1 large pinch ground black pepper
- 2 whole cloves of garlic crushed
- 1 tbsp olive oil
- 1 whole lime juiced
- 4 drops tabasco (optional)
- Slice the meat/Quorn/Tofu/Halloumi into strips or chunks and place in a large bowl
- Add the marinade ingredients in the listed order to a jug or bowl, stir well, then pour over the meat/Quorn/Tofu/Halloumi and mix to coat all pieces well. The longer the pieces are marinated, the stronger the flavour will be, but this can be made and just marinated whilst the peppers and onions are cooked if you are short of time
- Slice the peppers and onion into wedges/strips and place in a bowl, drizzle with olive oil, season to your liking, then toss them in the bowl to evenly coat in olive oil
- Preheat oven to 200ºc
- When you are ready to cook your fajitas, wrap the stack of tortillas tightly in foil or baking parchment paper so that they are completely sealed and covered, then place in the oven to warm for 8-10 mins
- Heat a griddle pan until smoking hot. Using tongs, carefully cook the onions and pepper strips on a griddle pan to create a charred griddle effect both sides, then remove from the pan and set aside (If you do not have a griddle pan, you can use a frying pan or grill)
- Repeat the process with the marinated meat/Quorn/Tofu/Halloumi until cooked to your liking. Be careful turning the tofu or halloumi as these can easily fall apart if you are not careful!
- Once cooked serve in 1 x warm tortilla wrap with grated cheese, sour cream, salsa and guacamole. If you want more, serve fajita meat/Quorn/Tofu/Halloumi and vegetables in lettuce leaves instead of eating more wraps!