We love fajitas in our house. Call me sad, but they do always feel pretty exciting – an event even. Laying wraps out and filling them with lots of different things – salsa, avocado, rice, chicken, peppers, onions, spinach, yoghurt and garlicky black beans are some our favourites. Wraps can be messy with young children, but it’s also really fun for them.
I wanted to find a vegetarian fajita alternative that wasn’t just omitting the chicken, and the boys loved these carrot, chick pea and coriander wraps. It is adapted from a recipe by Hugh Fearnley-Whittingstall, and I didn’t expect them to like them as much as they did. I like to be in the habit of getting them to try new things, and it’s great when it turns out to be a success.
Here is what you need:
- 1 tablespoon coconut oil
- 1 tablespoon cumin seeds
- 5 large carrots thinly sliced
- 4 cloves of garlic crushed
- 1 tin of chick peas drained
- Juice and zest from one orange
- A handful of fresh coriander chopped
- A handful of seeds
- Salt and pepper
- On a low-medium heat, melt the coconut oil in a pan and add the cumin seeds. Toast for a few minutes.
- Add the crushed garlic cloves and sliced carrots. Saute for 5-10 minutes on a low heat, until they start softening.
- Add the orange juice, zest and the tin of chick peas. Mix well.
- Cook gently for a few more minutes, ensuring that the carrots still have some bite.
- Turn off the heat and stir through the fresh coriander and the seeds.
- Season with salt and pepper.
- Serve with spinach leaves, natural yoghurt, brown rice and wraps. Or stuff into a warm pitta.