That’s dinner wrapped up nicely
Suitable for: Vegans
Difficulty rating: Easy
Serves: 4
Prep time: 20 minutes
Cook time: 15 minutes
Nutrients per serving
| Energy | Total fat | Saturates | Protein | Fibre | Carbs | Sugar | Salt |
|---|---|---|---|---|---|---|---|
| 781kcal | 47g | 14g | 25g | 16g | 57g | 14.5g | 2.3g |
Ingredients
- 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
Method
1
To make the tomato salad, half and quarter the tomatoes and mix with the red chilli and shallot.
2
Add in the olive oil and lime juice and plenty of salt and pepper. Stir well and set aside to marinate.
3
In a large frying pan, heat the olive oil and add the peppers and onions. Fry for 4-5 minutes until beginning to soften.
4
Slice the tofu into fingers and add to the vegetable pan. Turn occasionally until golden and then sprinkle over the fajita spice.
5
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.
6
Toss the tomato salad through again and serve with the wraps.
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Last updated: 8 December 2021
