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

    Difficulty

  • 10 MINS

    Prep Time

  • 4 People

    Serves

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

To Build the Pockets:

  • 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. 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.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 829.79 kcal
Protein (g) 27.46 g
Sugar (g) 13.45 g
Fat (g) 45.68 g
Fibre (g) 12.19 g
Tractor being driven in a farm collecting bay stacks

Little BIG difference tip

Reducing our meat intake is better for the planet and for our health. With the help of Knorr’s flavour expertise you can enjoy meat free recipes that don’t compromise on taste.
Click below to find out how you can cheat on meat

	    

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