These No Wrap Vegan Fajitas use spring greens instead of tortillas for a lighter meal that will give you a much needed shot of nutrients and flavour, but won’t leave you bloated like regular tortillas do!
No Wrap Vegan Fajitas
- For the fajita mix:
- 1 red/white onion (peeled)
- 3 cloves garlic (peeled)
- The stalks from 30g of fresh coriander
- 2-3 tbsp virgin coconut oil
- 140g Packs Quorn Vegan Fillets
- 100g tinned chickpeas or kidney beans (weight after draining)
- 1 tsp sweet smoked paprika
- 1 tsp ground cumin
- 1/2 red pepper (sliced into strips lengthways)
- 1/2 yellow pepper (sliced into strips lengthways)
- 1/2 green pepper (sliced into strips lengthways)
- 2 spring onions (chopped)
- 1 red/green chilli (deseeded and diced)
- Zest of 1 lime
- Generous pinch of sea salt
- Squeeze of lime juice
- For the avocado salsa:
- 1 small red/white onion
- 2 medium tomatoes
- Leaves from 30g fresh coriander
- 1 large avocado (cubed)
- Juice from 1/2 lime
- For the 'wraps':
- 10 large spring green leaves
- 1 tsp sea/Himalayan pink salt
- Large pan boiling water
- Bowl of ice water
- Optional extras
- Coconut yogurt
- Grated vegan cheese
Start by making your fajita mix. Place your onion, garlic, and coriander stalks to your 1.2L pitcher and pulse a few times before scraping down the side with a silicone spatula and repeat until finely diced.
Melt your coconut oil in a skillet over a medium heat, add the onion mix, fry for 2-3 minutes until softened. Add the Quorn, chickpeas, paprika, and ground cumin and fry for another 3 minutes stirring frequenty. Next add the peppers, spring onions, chilli, and lime zest and cook for the further 4 minutes. Squeeze over your lime juice and sprinkle over the salt, stir, and leave to one side until needed later.
Now prep your avocado salsa. Combine all of the ingredients, except for the lime juice and avocado, in the 1.2 L pitcher and pulse until roughly chopped. Pour into a bowl and stir in your lime juice and cubed avocado. Leave to one side.
Place a large pan of water on a medium heat and bring to the boil. Whilst you are waiting trim the bottom, stalky part off your spring green leaves until you get a somewhat rounded shape resembling a tortilla. Add your salt to your water and drop in 2 leaves at a time, reduce to a simmer, and cook for 30 seconds before turning over with a slotted spoon or spatula, and cooking for a further 30 seconds. Remove immediately and drop into a bowl of ice water. Repeat until all leaves are cooked. Pat each leaf dry with a clean tea towel.
It’s now time to assemble your fajitas! Take a dry leafy wrap and place with the bumpy, veiny side up. Place a spoon of each filling slightly off centre to the middle of the wrap. Pull the bottom half of the wrap over to meet the top half then carefull pull back toward you and gently tuck under the ingredients. Fold one side over, then the other side and when both ends are folded, tightly roll your wrap until you have a perfect fajita!