That’s dinner wrapped up nicely
Suitable for: Vegans
Difficulty rating: Easy
Prep time: 20 minutes
Cook time: 15 minutes
Nutrients per serving
- 1 tbsp extra virgin olive oil
- 2 red peppers, sliced
- 1 red onion, sliced into thin wedges
- 400g tofu or soya chunks
- 2 tbsp fajita spice
- 4 wholemeal seeded wraps
- 2 avocado, halved and sliced
- 150ml vegan sour cream
- 20g coriander
- 1 lime, cut into wedges
For the tomato salad
- 400g mixed tomatoes
- 1 red chilli, finely chopped
- 1 shallot, finely chopped
- 3 tbsp extra virgin olive oil
- 1 lime, juiced
To make the tomato salad, half and quarter the tomatoes and mix with the red chilli and shallot.
Add in the olive oil and lime juice and plenty of salt and pepper. Stir well and set aside to marinate.
In a large frying pan, heat the olive oil and add the peppers and onions. Fry for 4-5 minutes until beginning to soften.
Slice the tofu into fingers and add to the vegetable pan. Turn occasionally until golden and then sprinkle over the fajita spice.
Fry for a further 3-4 minutes and then divide between the seeded wraps. Top with sliced avocado, spoonfuls of sour cream, coriander leaves and a squeeze of lime.
Toss the tomato salad through again and serve with the wraps.
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Last updated: 8 December 2021