- 1 large avocado, stoned, peeled and chopped
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 400g can chickpea, drained and rinsed
- 1 garlic clove, crushed
- zest and juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 tomato, deseeded and diced
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 1 red onion, cut into thick rounds
- 2 large flat mushroom thickly sliced
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tsp fajita spice mix
- 4 tortilla
In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…
- shredded Little Gem lettuce and Tabasco sauce, to serve (optional)
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Put the avocado, chickpeas, garlic, lemon zest and juice in a food processor and whizz together until it forms a chunky consistency. Spoon into a bowl, season and stir in the tomatoes.
Drizzle the onion and mushroom with the oil and sprinkle over the fajita seasoning. Heat a griddle pan over a high heat and cook the onion for 2 mins on each side, then remove from the pan and keep warm. Cook the mushrooms for 2 mins on each side or until softened and turning golden in places.
Spread some of the avocado houmous down the middle of each wrap and top with the mushrooms and onions. Add shredded lettuce and a dash of Tabasco, if you like, and wrap up.