BACK TO MENU INGREDIENTS: • 1 tbsp coconut oil • 1 brown onion, sliced • 2 bell peppers, sliced • 1/4 tsp paprika • 1 tsp chilli powder • 1/2 tsp garlic granules • 1/2 tsp cumin • 4 portobello mushrooms, sliced • 1 tbsp soy sauce • 6 small whole wheat tortillas TO SERVE: • Pickled jalapeños, guacamole and salsa INSTRUCTIONS: 1. Heat a large pan over a medium-high heat. Melt coconut oil, then throw in the onions and peppers. Fry for 8-10 minutes until soft. 2. Stir in the spices and cook for another 2 minutes, stirring occasionally. 3. Add the portobello mushrooms and soy sauce, cooking for 4-6 minutes until browned. 4. Warm the tortillas in the oven (5-10 minutes) or microwave (30 seconds on full power). 5. Fill each tortilla with the fajita mixture and top with jalapeños, guacamole and salsa. PORTOBELLO MUSHROOM FAJITAS Get Inspired MAKES 6 WRAPS 3G PROTEIN 18G CARBS 18G FAT 238 KCAL Per Wrap MACROS
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