This is a great versatile dish, ideal for vegging out in front of the telly or sharing on a girls’ night in. I love this, I would make and eat it every week if I could.
If you remove the meat this is a totally vegetarian friendly recipe – just add more veg to pad it out. Mix up your red and white onions, add more coloured peppers, just go for it and experiment. For vegans, again remove the meat but instead of using wraps, serve the mix with rice or fresh green salad, or boiled baby new potatoes to dip into the mix. My husband doesn’t like wraps, so he has his with fries.
TOTAL TIME FROM CHOP TO CHOMP: Roughly 30 minutes
Serves: 2 people
- 1 red bell pepper (or a yellow/orange bell pepper)
- 1 green pepper
- 1 large onion – red or white
- Roughly half a dozen closed cup mushrooms per person
- One chicken breast per person
- One can of chopped tomatoes
- A tablespoon of tomato puree (optional)
- Spices to taste (I use a tea spoon of each of the following: Garlic granules, paprika, ground cumin, ground coriander and a good coating of ground black pepper from a grinder)
- A small amount of cooking oil
- A packet of tortilla wraps
- Grated cheese
- Sour cream
- Diced Chillies – one red, one green – add with the onions if you like ‘em hot!
You will need:
- A big wok
- 2 plates
- A big bowl
- 2 tablespoons (and as many teaspoons as you want for condiments)
- 2 wooden spoons
- A sharp knife
- A chopping board
1) Chop your ingredients before you heat the wok. Cut your chicken into thin strips across the breast. Cut your pepper in half length ways, remove the seeds and then slice it into half moons. You can halve these if you are enormous. Slice your mushrooms into cross sections. Halve your onion and then slice it into half moons.
2) This step is optional, but I pre-mix my spices, and then half the mixture. With the first half, I coat the chicken or pork and leave it to one side whilst the wok heats. The other portion, I set to one side for when I add the veg.
3) Heat the oil in the wok and then add your meat. Stir until the meat has been coated and sealed by the oil and no raw flesh is visible.
4) Add the onion (with the diced chillies if you are using them) and stir for 3-4 minutes. Use the two wooden spoons to stir the mix as if you were tossing a salad or stir fry.
5) Add the peppers and stir for 2-3 minutes. When you add the pepper, add a quarter of your remaining spice mix.
6) Add the mushrooms and stir for 3-4 minutes. When you add the mushrooms add another quarter (the same amount as in step 5) of your remaining spice mix.
7) Stir in your can of chopped tomatoes along with the puree and the rest of the spices. Leave the mix to simmer until most of the watery juice has gone and you are left with a slightly thicker sauce. Stir occasionally to make sure it doesn’t stick to the pan or burn.
9) Spoon the mixture into the big bowl and serve peasant style – everyone gets a plate for their wraps and a spoon to dig in.
And now … the million dollar question – how the hell do you wrap and eat a fajita?
Here it is.
- Lay your wrap flat on the plate
- Add two tablespoons of fajita mix to the centre of the wrap. Look at a clock and see where the hands are when it’s 12 o’clock – that’s where your mixture should be, down the centre for about two thirds of the length.
- Add condiments if you want them – a teaspoon of whatever extra thing you want from the optional extras list.
- Fold the bottom of the wrap up so that it holds in the mixture.
- Wrap the left edge of the wrap over toward the centre.
- Repeat step 5 with the right side of the wrap.
- You should now have a sausage shape wrap with fajita mix in the middle and a sealed bottom to prevent leaking. Don’t overfill your wrap, or it will burst out and spill everywhere.
Do you want to show off?
- Make your own condiments! There are recipes around for salsa and guacamole, I don’t make them myself but it’s super impressive if you can.
- Honestly – eating a fajita wrap without spilling the stuff down your clothes is impressive enough
WARNING – as may have been previously mentioned I *adore* spicy food, so you might want to adjust the spice levels if you don’t have a great tolerance. When I make this for my non spice-tolerant friend, a quick sprinkle of paprika and a twist of black pepper and a pinch of garlic granules with each new thing added to the wok is plenty good enough for her. Be careful you don’t knock the heads off your guests! Sour cream is good for taking some of the heat out of spicy food but whilst keeping the flavour, so keep some on hand in case you overdo it. Keep some milk in your fridge too in case your guests need it in an emergency!*[Got something to say? Submit to Project Shandy]*