Guess what: these are super easy – and super tasty.

2014-02-01 21.06.06

I used minced beef in mine, kinda like chopped up burgers, but there is no reason you couldn’t use pretty much anything! (I like the idea of a little feta cheese crumbled in at the end.)

I served them with grated emmental cheese and yogurt – as thats what I had in the fridge. I didn’t make guacamole, as I didn’t have any avocadoes, but I would normally – there is a nice recipe here.


Fajita filling:

  • 1-2 tsp. oilDSC00714
  • 2-3 cloves of garlic, depending on size, finely chopped
  • 2 tsp dried oregano / 2 tbsp. fresh
  • 2 tsp of dried thyme / 2 tbsp. fresh
  • 2 tsp of dried coriander / 2 tbsp. fresh
  • 1 tsp of cumin
  • either 1-2 chillies, or 1 tsp of chilli flakes/chilli powder (or more/less according to taste)
  • 1 large sweet (bell) pepper, sliced
  • 1 onion, sliced
  • 150 g beef / chicken (about 1 breast)/ prawns / tofu / paneer / quorn…
  • 1 lime
  • Salt
  • Pepper


  • 2 tomatoesDSC00711
  • 2 green onions (scallions)
  • Juice of 1/2 lemon, or 2 tsp. of vinegar
  • 1 tsp of sugar
  • a dash of tabasco (or similar)
  • salt & pepper

To serve:

  • 8 wraps
  • yogurt, or sour cream
  • grated cheese
  • guacamole


  1. To make the salsa, finely chop the tomatoes and spring onions and then combine all the ingredients – season and set aside.
  2. For the wraps, sprinkle a little water over the tortillas, wrap in foil, and put into the oven to warm through (in packets of up to 5 together for 15 minutes at about 150C /300F).
  3. For the filling, heat up the oil in the pan, and fry the beef until it begins to colour.
  4. Add garlic, herbs, spices and chilli – then the onion and peppers. Cook until cooked but still firm, about 4-5 minutes.
  5. When they are cooked, deglaze the pan by squeezing the juice of the lime into the pan, then season with salt and pepper and serve.