It’s time for another recipe and today I bring you my yummy and super healthy creamy stuffed fajitas which are so easy to put together and make a beautiful little lunch or light dinner for these hot summer nights 😍 I make my own Mexican spice mix which takes seconds and is so much better for you than packet stuff which is often filled with sugar and nasty additives. The ingredients will likely already be in your store cupboard, and if not they are all easily available in your local supermarket. Make these with chicken/prawns/steak/quorn or keep them completely veggie like I did. Eat what you crave! These beauties are also made with wholemeal tortillas wraps and are pretty healthy/lower calorie for those of us watching our waistline. Ready and on the table in under 30 mins, they taste so light and yummy. You have to try them! Recipe is below and in my highlights. Enjoy 🤗
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Serves 2. You will need:
1/2 chopped onion
1 red pepper, sliced
4 mushrooms, sliced
1 tspn tomato purée
100g cream cheese (low fat or full fat as required)
Handful spinach leaves
2 wholemeal tortilla wraps
40g grated mozzarella (or cheese of your choice)
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For the spice mix:
1 tspn cumin powder
1.5 tspn garlic powder
1 tspn smoked paprika
1 tspn onion powder
1/2 tspn marjoram
3/4 tspn dried oregano
1/2 tspn sugar/sweetener
1/2 tspn chilli powder (or to taste)
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1. Fry onion in 1 tbspn oil/spray oil till lightly golden.
2. Add peppers and mushrooms and fry for a couple of mins on medium heat.
3. Add the spice mix (and any chicken/protein you might want to use) and fry for another few mins till peppers are soft and spices are infused.
4. Next add cream cheese and mix till melted. Add tomato purée and mix well.
5. Add spinach leaves and allow to wilt just slightly. Taste and adjust final seasoning, remove from heat and divide equally between tortilla wraps.
6. Fold wraps over in half, making sure the filling doesn’t leak out. Lightly brush/spray the top of the tortillas with some oil and sprinkle over grated cheese.
7. Lay on a lined baking tray and bake at 180° for 10-15 mins or until cheese is melted and tortillas are golden. Serve warm with salad.
🍃
Serves 2. You will need:
1/2 chopped onion
1 red pepper, sliced
4 mushrooms, sliced
1 tspn tomato purée
100g cream cheese (low fat or full fat as required)
Handful spinach leaves
2 wholemeal tortilla wraps
40g grated mozzarella (or cheese of your choice)
🍃
For the spice mix:
1 tspn cumin powder
1.5 tspn garlic powder
1 tspn smoked paprika
1 tspn onion powder
1/2 tspn marjoram
3/4 tspn dried oregano
1/2 tspn sugar/sweetener
1/2 tspn chilli powder (or to taste)
🍃
1. Fry onion in 1 tbspn oil/spray oil till lightly golden.
2. Add peppers and mushrooms and fry for a couple of mins on medium heat.
3. Add the spice mix (and any chicken/protein you might want to use) and fry for another few mins till peppers are soft and spices are infused.
4. Next add cream cheese and mix till melted. Add tomato purée and mix well.
5. Add spinach leaves and allow to wilt just slightly. Taste and adjust final seasoning, remove from heat and divide equally between tortilla wraps.
6. Fold wraps over in half, making sure the filling doesn’t leak out. Lightly brush/spray the top of the tortillas with some oil and sprinkle over grated cheese.
7. Lay on a lined baking tray and bake at 180° for 10-15 mins or until cheese is melted and tortillas are golden. Serve warm with salad.
