Per wrap (473g)
Calories 314, Fat 10g, Saturates 1.6g, Carbohydrate 53g, Sugars 17g, Fibre 12g, Protein 11g, Salt 0.29
To make the crushed avocado, peel and de-stone the avocado and crush it in a bowl with a fork. Then mix in the red onion, coriander and lime juice.
Next, for the salsa, add the chopped tomatoes, garlic, chilli flakes, lime juice, maple syrup, smoked paprika and coriander to a food processor, and pulse until blended but still slightly chunky.
To make the wraps, in a bowl whisk together the buckwheat flour and water to make a smooth batter. Place a nonstick frying pan over a medium heat and slowly pour a quarter of the batter into the pan and swirl around to get an even layer in the pan. Cook for 2-3 minutes on each side until golden brown.
Preheat the oven to 200°C/400°F/ Gas 6. For the filling, mix the chilli flakes, paprika, cumin, garlic granules, onion granules, thyme, and tomato purée together to make a paste. Add the peppers, red onions, courgettes, aubergine and cherry tomatoes to the bowl and toss together, being sure to coat them all in the paste. Transfer the vegetables to a baking tray and place in the oven for 25-30 minutes until the vegetables are cooked and colouring. Finally, to assemble the fajitas, spread some crushed avocado over each buckwheat wrap, add some of the vegetable mix, spoon over some salsa and wrap.
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