Wraps are a big favourite in our family, and fajitas turned out to be a handy way to use up our leftover roast pork from Christmas Day. Big Boy is now vegetarian, and had his with reheated nutroast crumbled in, although I did have a back up can of black beans as a Plan B vegetarian option.
Serves 4
Large onion, peeled and thinly sliced
Red pepper, deseeded and cut into strips
1 garlic clove, peeled and crushed
1/2 tsp cumin seeds
1/2 tsp smoked paprika
1/2 tsp chilli
1 tbsp sunflower oil
1 lime or lemon, juiced
8 wraps
Lettuce leaves, washed & torn
Lettuce leaves, washed & torn
One small handful of roast per person
Sour cream or Greek Yoghurt (optional)
2 avocados, destoned & sliced
Fresh chilli, deseed and thinly sliced (optional)
Fry the onion and red pepper over a gently heat until both are soft and slightly brown. Add the garlic, spices, lime juice, and leftover roast and fry to reheat the roast.
When ready, assemble your fajita as desired.
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