Gluten Free Fajita Recipe
Enjoy a tasty lunch or dinner with BFree’s Gluten Free Fajita recipe perfect for a light summer meal filled with avocado, red cabbage and chopped tomatoes, prepared and cooked within half an hour
Credited to: BFree
Kcal:
Serves 6
10 mins prep
20 mins cooking time
Ingredients
• 1 packet BFree Multigrain Wraps
• 1 packet of salty and smoky Oumph
• 4 corn on the cobs
• 2 tbsp. light oil
• 1 packet of salty and smoky Oumph
• 4 corn on the cobs
• 2 tbsp. light oil
Fillings
• 2 avocado sliced
• Small bunch spring onion thinly sliced
• ¼ red cabbage shredded
• 1-2 jalapeno chilli thinly sliced
• Small bunch coriander
• 2 limes cut into wedges
• Vegan Sriracha mayo
• Small punnet fresh tomatoes roughly chopped
Notes: * Check Coeliac UK's Food and Drink Information for suitable products
Method
1. Either in a hot oven, on a BBQ or under the grill, char the sweetcorn by rubbing with the oil and place in, under or on top ofthe heat and turn regularly.
2. In a large frying pan add the Oumph and cook per the packet instructions.
3. When the sweetcorn is ready remove the husks with a sharp knife and set aside.
4. When you are ready to serve, warm up the BFree Wrap by either heating in the microwave for 30 sec -1 minute or by wrapping in aluminium foil and placing in the oven for 5 minutes.
5. When you’re ready to serve, top each wrap with avocado slices, Oumph, a few spoons of charred corn, shredded red cabbage, chopped tomatoes, spring onion, jalapenos, a drizzle of sriracha mayo and a few coriander leaves.
6. Serve with a wedge of lime on the side
