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Fajitas

THE RECIPE FOR THE WRAPS IS STILL UNDER CONSTRUCTION

You don’t need to add all of the toppings or the wraps, they are just options.

 

SHOPPING LIST:

 

FILLING:

400g mushrooms sliced

Olive oil

1x yellow bell pepper, sliced

1x red bell pepper, sliced

1x red onion, sliced

1/2 pack of firm tofu, squeezed and sliced. 

 

SEASONING:

½ tbsp chilli powder

½ tbsp ground cumin

1tsp garlic powder

½ tsp paprika (I use smoked)

½ tsp oregano

½ tsp salt

¼ tsp black pepper

 

GUACAMOLE:

Avocado mashed

Lime or lemon juice

Pinch of salt to taste

Mix all ingredients together in a bowl.

 

SALSA/PICO DE GALLO:

2 to 3 medium fresh tomatoes (1 to 1 1/2 pounds), stems removed

1/2 medium red onion

2 serrano or 1 jalapeño pepper, stems, ribs, and seeds removed (less or more to taste)

Juice of 1 lime or lemon

1/2 cup chopped cilantro (omit if not wanted)

Salt and freshly ground black pepper to taste

1 pinch dried oregano (crumble in your fingers before adding), or more to taste

1 pinch ground cumin, or more to taste

Mix all ingredients together in a bowl.

 

MINT YOGURT DRESSING:

½ cup plain yogurt

½ cup finely chopped fresh mint leaves

1 tsp garlic powder

1tbsp freshly squeezed lemon juice

½ tsp ground cumin

¼ tsp cayenne

Salt and black pepper to taste

Mix all ingredients together in a bowl. 

 

FOR THE WRAPS (makes 6):

 

WET:

2 1/2 tbsp whole psyllium husk (if using psyllium husk powder, only use 20g)

1 cup warm water

¼ cup olive oil (not extra virgin)

 

DRY:

1 cup soy flour

½ cup coconut flour

½ tsp salt


 

INSTRUCTIONS

 

FAJITA VEGETABLES:

In a large bowl or baking dish, mix the olive oil and seasoning in with all the vegetables and tofu so they are thoroughly coated. Air fry or oven bake all ingredients together. 200c for 8-10 mins. Longer time for oven baking.

 

FOR THE WRAPS:

  1. Mix the psyllium husk and water in a bowl and mix together. This will become like a gel.

  2. In a separate bowl, mix the dry ingredients together and then make a well in the middle of the ingredients. 

  3. Into the hole, pour the oil and the psyllium husk mix. 

  4. Mix together thoroughly so that everything is evenly distributed and there are no dry flour lumps or sticky psyllium husk lumps. Knead by hand to get it to really mix well.

  5. Get a frying pan ready on a low heat with some olive oil.

  6. Separate the dough into 6 balls.

  7. Roll out one ball to as thin as you can while keeping it intact (this is very hard to do!), using extra soy flour to help with the stickiness.

  8. Fry for a few minutes on each side and then set on a paper towel on a plate. Put a paper towel on top and do the rest, separating each with a paper towel. This keeps them moist and supposedly rollable. (This did not work for me so I used it flat on a plate with all the ingredients on top).

The wraps are still a work in progress. They are nothing like a traditional wrap but they add something to the meal and are low carb and gluten free. 

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