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–+ servings

Veggie Fajita Bombs

My vegetarian version of fajita bombs makes for a fun and easy dinner! The crispy wraps are bursting with veggies, cheese, and beans cooked in a flavorful sweet chili fajita sauce. Loaded with your favorite toppings, the whole family can enjoy these!
4 servings
Prep Time: 15 minutes
Cook Time: 23 minutes
5 from 1 rating
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Ingredients

  • 4 medium flour wraps
  • 250 g (9 oz) mushrooms, sliced
  • 1 bell pepper, sliced
  • 1 onion, sliced
  • 50 g (⅓ cup) feta cheese, crumbled
  • 100 g (1 cup) grated mozzarella
  • 1 avocado
  • 2 tbsp olive oil, for cooking

Fajita Sauce

  • 5 Tbsp sweet chili sauce
  • 2 tsp smoked paprika
  • 2 Tbsp soy sauce
  • ½ tsp chili powder
  • ½ tsp cumin
  • ½ tsp ground coriander

Instructions 

  • Prepare your fajita sauce by mixing together all of the ingredients in a small bowl.
  • Preheat the oven to 180C / 160F.
  • Heat a little oil in a large, deep frying pan or saute pan. Cook the mushrooms, peppers and onions until they are starting to brown and reduce in size.
  • Add the chickpeas and the sweet chili fajita sauce. Continue to cook as the sauce bubbles, until it's thickened and coated all of the vegetables and chickpeas. Remove from the heat.
  • Prepare your wraps. First, add a layer of chopped or mashed avocado followed by a sprinkle of feta.
  • Add 1/4 of the vegetables over the top.
  • Now fold your wrap. A crunch wrap style fold works so nicely here! Just pinch and fold in the edges until it's made a circle shape. It's OK if it isn't perfect or if it won't stay together after you take your hands away - you will bake this upside down so the wrap will stay together on the tray. As it cooks the wrap will harden and keep its shape.
  • Place the wrap folded side down on a baking sheet and cover with mozzarella. Assemble the remaining fajita bombs - this recipe will make four really well packed ones, but you could stretch to five or six if you're happy with a little less filling in each one.
  • Bake for 15 minutes, or until the cheese is bubbling and the wrap is toasted.
  • Add toppings and serve immediately.
Cuisine: Mexican Inspired
Course: Dinner
Serving: 1fajita bomb, Calories: 429kcal, Carbohydrates: 38g, Protein: 15g, Fat: 26g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Cholesterol: 31mg, Sodium: 1250mg, Potassium: 664mg, Fiber: 7g, Sugar: 16g, Vitamin A: 1797IU, Vitamin C: 47mg, Calcium: 257mg, Iron: 3mg