Fajita wraps are not only quick and easy to make, but low in calories and packed with nutritional vegetables. Most of us have New Years Resolutions that involve eating healthier and this meal is just that. This is a vegetarian version but you can also make it with chicken.
I made a quick homemade taco seasoning mix with basic spices and added balsamic to sweeten up the red onion and jalapeno for a well balanced sweet and heat. I served these with slivered jicima sprinkled with a touch of cayenne pepper, lime juice and drizzled with honey. Bib lettuce makes it easy to wrap however, you could use romaine lettuce and serve them “boat style” for a party as well.This dish is packed with nutrients and is beautiful to serve with all the colors of the rainbow. To save yourself some time, pick up freshly made mango salsa and pre-cut jicima from Whole Foods.
What You Need
Portobello Mushroom Caps
Red, Yellow and Orange Peppers
Bib Lettuce- wash and carefully pull leaves from base being careful not to tear
2 T. Canola Oil
2 T. Good Balsamic Vinegar
Homemade Taco Seasoning
1 1/2 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
a sprinkle of dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon kosher salt
1 teaspoon black pepper
What To Do
Wipe tops of portobello caps with a damp cloth and remove stems. Wash and slice all peppers into desired strips or rings. Strips are easier to wrap and rings are prettier for presentation if you are serving family style. Slice red onion into 1/4 inch rings and set aside.
Prepare your jicima salad by slivering the slices into matchstick pieces. Drizzle with honey, squeeze one whole lime over it and stir. Sprinkle with just a touch of cayenne pepper then store in refrigerator until ready to serve. Sugar Tip: ***For a festive touch, serve salad with lime wheels.
In a large frying pan, heat canola oil and balsamic vinegar over medium high heat. Sprinkle oil mixture with 1/2 T. kosher salt. When mixture is hot, add onions and whole portobello caps bottoms down and allow to cook for 2-3 minutes.
Remove the mushroom caps(s) from the pan and set aside. Sprinkle pepper and onion mix with homemade taco seasoning then add in sliced jalapeno and stir to combine. Cook for another minute then add 1/2 cup of water to the pan and continue to cook for 2-3 more minutes or until water is reduced and stir occasionally. While that is cooking, slice the mushroom caps into 1/4″ slices and add back to the pan for approximately 1-2 minutes. Slice your avocado into strips and set aside.
Serve individually like pictured on the left or family style. If you serve family style, plate individual plates with 2-3 bib leaves each and small dishes of mango salsa (pictured above). Use long, rectangular white plates so the colors really show. Fan out avocado like in the image and place on each end of the table for equal sharing. Don’t forget to serve with a sprinkle of finishing salt!
Serve with margaritas or cold cervezas!