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Nutrition: Per serving

  • kcal537
  • fat17g
  • saturates4g
  • carbs72g
  • sugars8g
  • fibre14g
  • protein18g
  • salt1.5g
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Method

  • step 1

    Toast the spring onions for 5-6 mins in a large, dry frying pan, turning frequently, until charred. Remove from the pan, leave to cool slightly, then roughly chop. Mix with 2 tbsp of the oil, the chives and lime juice. Season and set aside.

  • step 2

    Pour the remaining 1 tbsp oil into the frying pan. Tip in the onion and mushrooms, and cook for 10-12 mins over a medium heat until golden. Stir in the garlic, chipotle paste, if using and chickpeas, and cook for 5 mins until piping hot.

  • step 3

    Add the fajita seasoning and a splash of water, then mix well. Serve straight from the pan with the yogurt, wraps, cheddar and spring onion salsa on the side.

Recipe from Good Food magazine, May 2024

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Comments, questions and tips (3)

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Overall rating

A star rating of 3.9 out of 5.6 ratings

eamonnthorpe55745

Nice enough dish however I wasn’t sure how much this served so did 2 lots. It still wasn’t enough for 4 people. We’re all slim so don’t tend to eat big portions but was still surprised how little there was to fill the wraps. In the end I had to cook something separate for myself as there wasn’t…

pa_coates

question

How many does this recipe serve, please? (I'm guessing 4, since it says 8 wraps). Thanks.

Frantic Flapjack

We really enjoyed these. I also spread hummus on the tortillas before putting in the filling. Really tasty.

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