Vegetarian Fajitas wrap.

v fajitas 6
v fajitas 6

Vegetarian Fajitas wrap.

By David Calito      

April 16, 2015

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Fajitas are from Mexico but also US have this recipe on the South area of the country. A lot of immigrants from Mexico have been traveling since 1900s. Fajita is a Tex-Mex, Texan-Mexican American or Tejano.

  • Prep: 15 mins
  • Cook: 10 mins
  • 15 mins

    10 mins

    25 mins

  • Yields: 2 servings


1/4 cup fresh cilantro, chopped fine (Fresh Coriander)

1/2 tablespoon of smoked Paprika

1 large green bell pepper, cored and seeded

1 large tomato

1 medium carrot

2 slice Swiss, Monterey jack or Edam Cheese

1 medium red onion (or any onion)

2 tablespoons olive oil

1 oz dry cranberries

2 flour tortillas or pita bread




Wash and clean all vegetables.

Plate on a table and chop onion, tomato, green pepper and carrot. If the onions and bell peppers dry out and start to stick, simply add about 1/4 cup of water.

In a 10 inch skillet, heat oil over medium high heat. Add chopped onions, and smoked paprika; stir to coat with oil. Cover, reduce heat to medium, and cook for 5 minutes.

After onion caramelized, add chopped peppers and tomatoes cook around 2 – 3 minutes.

Spoon vegetable mixture evenly down the centers of warm tortillas or pitas, and sprinkle with cheese and cilantro. Roll up tortillas or pitas.Note: don’t cook carrot and cranberries.

If prefer toast. Use the same pan without oil and toast it around 2 minutes each side over medium high heat

Serve it with sour cream and guacamole.


Nutrition Facts

Serving Size90g

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