Recipe

Veggie Fajitas Recipe

	Rcragun / All my dishes 1 year, 6 months ago These are extremely flavorful vegetarian fajitas. They're juice - be warned! Prep:45m Cook:10m Servings:4	Rcragun
	fajita veggie chicken vegetarian

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Ingredients

Fajita Filling

1 red onion, cut into strips

1 red bell pepper, cut into thick strips

1 yellow bell pepper, cut into thick strips

8 ounces portabello mushroom slices

1 package Quorn chicken pieces

2 small zucchini, cut into 8 long ( 1/4 inch thick) slices

4 large tortilla wraps, any flavor

1/4 cup shredded mozzarella cheese

1 cup spinach leaves, washed, dried

Marinade

1 tablespoon olive oil

1 tablespoon grainy mustard

1 tablespoon honey

1 tablespoon balsamic vinegar

2 cloves garlic, minced

1 tablespoon fresh thyme

1 tablespoon fresh oregano

1 tablespoon lemon juice

1 dash salt & pepper, to taste

Directions

Combine oil, mustard, honey, vinegar, garlic, lemon juice, thyme, oregano, salt & pepper in large bowl. Mix well to make dressing.

Toss onion, peppers, mushrooms and zucchini with dressing mixture to coat, let marinate for 10 minutes; remove from dressing (reserve remaining dressing), place vegetables on baking sheet. Roast in oven 8-10 minutes or until lightly browned, or grill on barbeque over hot coals until just charred. Keep warm.

For each wrap, spread each evenly with the cooked vegetables. Sprinkle each with 2 Tbsp. of the cheese and 1 ¼ cup of the spinach leaves. Drizzle each with some of the reserved dressing; roll tightly. To serve, cut each wrap in half diagonally, secure with toothpicks, if desired.

(Optional: Roll the wraps and then bake them for 10 minutes or so until the cheese is melted and gooey and the tortilla wraps are hot and crispy.)

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