Veggie fajitas

Try these halloumi tortilla wraps with avocado for a quick veggie fajitas easy after-school meal. Cut each half into four strips. Heat half the oil in a frying pan over a medium heat, and fry the halloumi strips for a few minutes on each side until golden.

Transfer to a plate and set aside. Heat the remaining oil in the pan over a high heat, and fry the onion and peppers for 5 mins until just soft and starting to char. Add the garlic, paprika and coriander with some seasoning and cook for 1 min more. Pour in the lime juice and fried halloumi, and stir very gently so the halloumi doesn’t break up. Will keep at room temperature for a few hours. Reheat over a low heat with a little water.

Warm the wraps in a low oven wrapped in foil. Pile the halloumi filling into the warm wraps, with a few slices of avocado each, some coriander leaves, and spoonfuls of chilli sauce or soured cream, if you like. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Add fun to a kids’ party and cut down on prep time with fajitas the little ones can build themselves. Slice the chicken breasts in half horizontally, then cut them into thin strips. Put them in a bowl, add the remaining ingredients and rub into the chicken with your hands.

Heat the oil for the pepper mix in a large frying pan and fry the onion wedges for 6 mins or until softened. Turn the heat up high so the wedges char slightly at the edges, season well and, using a slotted spoon, lift them onto a baking tray and keep warm. Add the peppers in batches, cook them the same way, then transfer to the baking tray with the onions. Cook the tomatoes in the same way and add them to the peppers. Add them to the baking tray to keep warm. Heat the tortillas on the griddle, then wrap in foil and keep warm in the oven, or heat in the microwave following pack instructions. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution.

This recipe is tasty and quick, and it can easily be doubled for last-minute dinner guests. Cook it in the oven or on the grill, and add the veggies of your choice. Place the first 9 ingredients into a greased 15x10x1-in. Test Kitchen tips Use smoked turkey sausage or fully cooked chicken sausage for a lighter version.

Try these halloumi tortilla wraps with avocado for a quick and easy after-school meal. Cut each half into four strips. Heat half the oil in a frying pan over a medium heat, and fry the halloumi strips for a few minutes on each side until golden. Transfer to a plate and set aside. Heat the remaining oil in the pan over a high heat, and fry the onion and peppers for 5 mins until just soft and starting to char. Add the garlic, paprika and coriander with some seasoning and cook for 1 min more. Pour in the lime juice and fried halloumi, and stir very gently so the halloumi doesn’t break up.

Will keep at room temperature for a few hours. Reheat over a low heat with a little water. Warm the wraps in a low oven wrapped in foil. Pile the halloumi filling into the warm wraps, with a few slices of avocado each, some coriander leaves, and spoonfuls of chilli sauce or soured cream, if you like. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Add fun to a kids’ party and cut down on prep time with fajitas the little ones can build themselves.

Slice the chicken breasts in half horizontally, then cut them into thin strips. Put them in a bowl, add the remaining ingredients and rub into the chicken with your hands. Heat the oil for the pepper mix in a large frying pan and fry the onion wedges for 6 mins or until softened. Turn the heat up high so the wedges char slightly at the edges, season well and, using a slotted spoon, lift them onto a baking tray and keep warm. Add the peppers in batches, cook them the same way, then transfer to the baking tray with the onions. Cook the tomatoes in the same way and add them to the peppers.

Add them to the baking tray to keep warm. Heat the tortillas on the griddle, then wrap in foil and keep warm in the oven, or heat in the microwave following pack instructions. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. This recipe is tasty and quick, and it can easily be doubled for last-minute dinner guests.