Fajitas, who on earth doesn’t like fajitas?
Again this is another recipe that is so easily adapted depending on which fresh ingredients you have or what’s in season.
I used BFree gluten-free wraps, and used all three of their delicious flavours: Sweet Potato, Multigrain and Quinoa & Chia.
I filled it with Oumph! Salty & Smoky, but you could use any of their delicious flavours. I added charred sweetcorn, shredded red cabbage, avocado, spring onions, jalapeno chillies, fresh tomato, coriander leaves and a drizzle of vegan Sriracha Mayo.
2 avocado sliced
Small bunch spring onion thinly sliced
¼ red cabbage shredded
1-2 jalapeno chilli thinly sliced
Small bunch coriander
2 limes cut into wedges
Vegan Sriracha mayo
Small punnet fresh tomatoes roughly chopped
Either in a hot oven or under, on a BBQ or under the grill, char the sweetcorn by rubbing with the oil and place in, under or on top of the heat and turn regularly.
In a large frying pan add the Oumph and cook per the packets instructions. I like to cook it so it’s a little crispy on the outside.
When the sweetcorn is ready remove the husks with a sharp knife and set aside.
When are ready to serve, warm up the tortilla either by wrapping in foil and placing in the oven for 5 minutes or in the microwave, for 30 sec-1 minute.
When you’re ready to serve, top each tortilla with, avocado slices, Oumph!, a few spoons of charred corn, shredded red cabbage, chopped tomatoes, spring onion, jalapenos, a drizzle of sriracha mayo and a few coriander leaves.
Serve with a wedge of lime on the side and a cold beer.