We have been having a weekly fajita night for a good while now. My daughter absolutely loves them, and it’s been a great way of getting her more involved in the kitchen as she happily ‘builds’ her own wrap from the options I lay out. I’ll mix up the vegetables on offer, sometimes swapping the peppers for sweetcorn, baby corn or grated carrot. Sometimes I’ll add a coleslaw, or hummus, or switch the halloumi for cooked chicken breasts. It all depends on what I happen to have to hand. It’s such a versatile supper, and fantastically quick and simple to throw together (especially as it uses just one pan). Happy fajita night!
Tip: if you prefer your fajitas on the spicier side, add 1/2 tsp chilli powder to the spice mix
- 1 tsp smoked paprika
- ½ tsp garlic granules (or ½ clove crushed garlic)
- 1 tsp dried oregano
- ½ tsp salt
- 2 tbsp oil
- 1 red pepper, de-seeded & sliced
- 1 yellow pepper, de-seeded & sliced
- 1 red onion, peeled & sliced
- 1 large handful baby spinach
- 8 wholemeal tortillas (or other wraps of your choice)
- 2 x 225g blocks halloumi, each cut into 8 slices
- 4 – 6 tbsp plain, unsweetened yoghurt (of your choice)
- 1 lime, cut into wedges, to serve
- 1 handful of fresh coriander, leaves only
Mix the paprika, garlic granules, oregano and salt together with the oil and toss with the sliced peppers and onion.
Heat a large frying pan over a medium heat then add the seasoned vegetables. Fry for around 7-8 minutes, tossing regularly until softened and browning at the edges. Tip the vegetables into a bowl and wipe the pan clean with a piece of kitchen towel.
Add the sliced halloumi to the pan and cook for 2-3 minutes on each side or until golden. Tip the peppers and onion back into the pan and toss everything together to warm through.
Warm the tortillas in a dry pan or if you have a gas hob, use tongs to hold the wraps over the flame to char the edges.
Serve by layering the spinach, vegetables and halloumi onto the tortillas. Top with a dollop of yoghurt, squeeze of lime juice and a few coriander leaves.
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