With all of the comfort food feels from the classic Mexican favourite – This recipe is PACKED with fresh veggies and really hits the spot as a yummy midweek takeaway alternative!

This Recipe Serves 2 People | 4 Portions of Veg Per Serving | Ready in 15 Minutes

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To make this recipe you will need:

For Fajitas

1 Wrap per person

1 Red Onion

1 Large Courgette

3 Large Field Mushrooms

2 Teaspoons of Cajun Spice Mix

For the Crunchy Slaw

1 Large Carrot

1/4 Savoy Cabbage

Half a Small Red Onion

2 Heaped Tablespoons of Vegan Mayo

A Sprinkle of Dill Tips

For the Salsa:

2-3 Tomatoes

Half a Small Red Onion

1 Lime

1 Teaspoon of Dried Coriander

A Good Pinch of Sea Salt Flakes

Vegetable Oil

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How to do it:

Start by making the crunchy slaw – this is best made ahead and left to sit in the fridge if possible just to allow the onion to mellow a little. Wash and finely shred the cabbage into crinkly green strands, add into a large bowl. Next wash and grate the carrot into the same bowl before peeling and finely slicing half of a red onion into thin pieces. Add to the other veggies with the vegan mayo, a good pinch of salt, pepper and your dill tips. Mix well to coat the veggies and then allow to sit in the fridge until serving.

To make the salsa, finely dice the tomatoes and the other half of the red onion from your slaw. Pop into a bowl with the juice of a lime and the coriander and sea salt. Stir well and set aside until serving.

Finally, prepare your veggies for stir frying – Peel and finely slice your remaining red onion, mushrooms and courgette. Pop into a large frying pan with a good splash of oil and the fajita spice mix. Stir fry for about 5 -10 minutes until the pieces become ‘juicy’ and a little softer.

To serve, lightly warm your breads in the microwave for about 30 seconds to help them to wrap without cracking – load with hot fajita veggies and a good helping of fresh salsa too. Serve with crunchy slaw on the side

*Want to make this gluten free? Just switch the wraps for a gluten free alternative!