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Vegetarian Quorn Fajitas
A delicious vegetarian Tex-Mex dish that’s perfect for weekends and informal get-togethers.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 15 mins
Ingredients
Filling
1 (312 g) bag Quorn Chicken-style Fillets
300 g wild mushrooms, sliced
salt and pepper
Butter Bean Purée
1 (410 g) tin butter beans, drained
2 Tbsp (30 ml) sweet chilli sauce
2 Tbsp (30 ml) coriander, chopped
1 tsp (5 ml) lemon juice
salt and pepper
Salsa
1½ (300 g) avocado, diced
½ (80 g) red onion, finely chopped
1 tsp (5 ml) lemon juice
salt and pepper
To Serve
4 whole wheat wraps
½ C (125 ml / 100 g) white cheddar cheese, grated
2 (8 g) green chillies, thinly sliced
handful basil leaves
Method
Filling
Heat the oil in a large pan over medium heat. Add the fillets and fry for 4 minutes on each side. Turn regularly to brown evenly. Set the fillets aside, add a splash of oil to the pan and fry the mushrooms for 4-5 minutes. Season to taste.
Butter Bean Purée
For the butter bean puree, combine all of the ingredients in a food processor and blend until smooth. Season to taste.
Salsa
Stir everything together and season to taste.
To Serve
Heat a griddle pan until smoking hot. Heat the wraps, individually, for 5 seconds on each side. Slice the cooked fillets into strips. To assemble, spread some butter bean puree onto each wrap. Top the bottom third of each wrap with some broccoli, mushrooms, salsa, Quorn Chicken-style Fillet strips, cheese, chillies and basil. Roll up tightly and serve it seam-side down.
TIP: The wraps can be heated in a large regular pan instead of a griddle pan if preferred. It can also be heated in the microwave for 6-8 seconds on high.
