Carrot, chick pea and coriander wraps

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:

Ingredients

• 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

Method

1. On a low-medium heat, melt the coconut oil in a pan and add the cumin seeds. Toast for a few minutes.
2. Add the crushed garlic cloves and sliced carrots. Saute for 5-10 minutes on a low heat, until they start softening.
3. Add the orange juice, zest and the tin of chick peas. Mix well.
4. Cook gently for a few more minutes, ensuring that the carrots still have some bite.
5. Turn off the heat and stir through the fresh coriander and the seeds.
6. Season with salt and pepper.
7. Serve with spinach leaves, natural yoghurt, brown rice and wraps. Or stuff into a warm pitta.

Enjoy! 

E xx