Low Protein ‘Chicken’ Fajitas – with Homemade Tortilla Wraps

INGREDIENTS 

½  Sliced Red Pepper

½  Sliced Yellow Pepper

½  Sliced Green Pepper

1 Sliced Small Red Onion

1 Small Carrot (shaved with a peeler)

62g Promin Low Protein Burger Mix Chicken Flavour

2 teaspoon of Fajita Seasoning Mix

1 teaspoon Garlic Puree

1 teaspoon of Sugar

200g Promin Low Protein All Purpose Baking Mix

1 teaspoon Baking Powder

2 teaspoons of Oil

100ml of Warm Water

METHOD 

1. Make up 1 sachet of the chicken flavour burger mix, adding 1 teaspoon of fajita seasoning and 100ml of water and allow to set. Once set, mould the mixture into bite size chunks and begin to fry off in oil over a medium heat, turning occasionally.
2. When these pieces are cooked, turn to a medium heat and begin to add the vegetables. Cooking the vegetables slowly will help them retain their bite.
3. Stir in the sugar, garlic puree and the fajita seasoning at this stage and allow to marinade, and cook together slowly.
4. Weigh out the all purpose baking mix and the baking powder and in a separate jug, whisk together the oil and the water. Make a well in the flour and stir in slowly to create a dough texture which is easy to roll out.
5. Using a rolling pin try and get the wraps as thin as possible and cook on a medium heat in a dry frying pan for 30-60 seconds each side.
6. Once cooked allow to cool slightly before adding a spoonful of fajita mix and roll using a tuck method, to ensure the wraps stay sealed.
7. Serve as a meal, with sweet potato fries and a crisp salad, or as a lunch option!