Fiery Fajita Pockets

Fajita Pockets

Sauté meaty portobello mushrooms in a pan with our Knorr Smoked Chilli & Tomato Stock Pot and added to flour tortillas with classic fajita garnishes.
  • 20 MINS

    Cooking Time

  • Easy


  • 10 MINS

    Prep Time

  • 4 People


  1. Amount per Serving
Nutritional values Amount per Serving
Energy 829.79 kcal
Protein 27.46 g
Fat 45.68 g

  • 8 large tortilla wraps
  • 200 g grated cheddar
  • 2 avocados diced
  • 250 g orange tomatoes diced
  • 1/2 a bunch of coriander
  • 8 tbsp soured cream

For the Filling:

  • 1 Knorr Veggie Cook's Essentials Smoked Chilli & Tomato Vegan Stock Pot
  • 250 ml water
  • 1 tbsp olive oil
  • 6 large portobello mushrooms sliced
  • 1 red pepper sliced
  • 1 green pepper sliced
  • 1 red onion sliced

  1. Heat the olive oil in a large pan over a medium-high heat and saute the mushrooms, peppers and onion for 5 minutes until starting to soften.

  2. Pour over the water and add in Knorr’s Smoked Chilli & Tomato Stock Pot. Cover and gently simmer for a further 10 minutes until the vegetables are soft and the stock has melted into a rich sauce.

  3. Lay out a tortilla wrap and spoon over the cooked vegetable filling. Top with grated cheddar, diced avocado, diced tomatoes, a few torn coriander leaves and a dollop of soured cream.

  4. Working clockwise, carefully fold your tortilla around the filling in 6 folds. You should have a neat parcel. Repeat with the rest of your ingredients.

  5. Fry the pockets in a hot, dry pan for 2-3 minutes on each side. Allow to cool a little, then serve.

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