Fajita Pockets

Name: Fajita Pockets
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 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; 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

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

Difficulty
10 MINS

Prep Time
4 People

Serves

Amount per Serving

Nutritional values	Amount per Serving
Energy	829.792 kcal
Protein	27.457 g
Fat	45.684 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

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