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Mushroom fajitas with avocado houmous

Get four of your five a day in one hit thanks to these tortilla wraps with spicy mushrooms, avocado houmous and griddled onions

  • Prep: 15 mins
    Cook: 20 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 824
  • Carbohydrates 104
  • Saturated Fat 6
  • Sugar 11
  • Protein 23
  • Fat 36
  • Fibre 14
  • Salt 2.3

Nutrition per serving

  • Calories 824
  • Carbohydrates 104
  • Saturated Fat 6
  • Sugar 11
  • Protein 23
  • Fat 36
  • Fibre 14
  • Salt 2.3

Ingredients

  • 1 large avocado, stoned, peeled and chopped
  • 400g can chickpeas, drained and rinsed
  • 1 garlic clove, crushed
  • zest and juice 1 lemon
  • 2 tomatoes, deseeded and diced
  • 1 red onion, cut into thick rounds
  • 2 large flat mushrooms thickly sliced
  • 2 tbsp olive oil
  • 2 tsp fajita spice mix
  • 4 tortillas
  • shredded Little Gem lettuce and Tabasco sauce, to serve (optional)

Method

  1. Put the avocado, chickpeas, garlic, lemon zest and juice in a food processor and whizz together until it forms a chunky consistency. Spoon into a bowl, season and stir in the tomatoes.

  2. Drizzle the onion and mushroom with the oil and sprinkle over the fajita seasoning. Heat a griddle pan over a high heat and cook the onion for 2 mins on each side, then remove from the pan and keep warm. Cook the mushrooms for 2 mins on each side or until softened and turning golden in places.

  3. Spread some of the avocado houmous down the middle of each wrap and top with the mushrooms and onions. Add shredded lettuce and a dash of Tabasco, if you like, and wrap up.

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