Mexican-Style Fajitas (from scratch)

The easiest way I have found to save money and waste less is to learn to cook from scratch. Just think about the amount of packaging that goes into one of your Old El Paso fajita mixes; the plastic wrap around your tortillas, the packet the spice mix comes in, the packet of salsa. Not to mention the additives in these types of pre-made mixes. If we make a more conscious choice about what we’re eating we’ll notice the health benefits in the long run.

With that in mind, I’ve shared my own Mexican fajita mix with you below. It has become a staple in our household as every Friday night has become Fajita Friday! What’s more, they are so much more flexible than the shop-bought mixes: for a meaty option use locally-sourced chicken or turkey breast, for a vegetarian or vegan substitute the cheese for dairy-free cheese or tofu, substitute the meat with extra mushrooms, peppers or red kidney beans.


Mexican-Style Veggie Fajita Mix

  • Servings: 7-8
  • Difficulty: easy
  • Print


  • 2 x large red peppers
  • 2 x garlic cloves
  • 1 x large red onion
  • 500-750g mushrooms
  • 3tsp smoked paprika
  • 1/2 tsp chilli powder
  • 1tsp chilli flakes
  • 1tsp sea salt
  • 1tsp black peppercorns


  1. Chop the all vegetables and fry in a large frying pan with oil until lightly browned.
  2. Grind the paprika, chilli powder, chilli flakes, salt and pepper in a pestle and mortar until smooth and add to the pan.
  3. Meanwhile, make the wraps recipe below.
  4. When the vegetable mix is sizzling and the onions have softened turn down the heat and simmer for 10 minutes while cooking the wraps.
  5. Serve in the wraps with cheese, salsa, mayonnaise and spinach or lettuce.

Tortilla Wraps

  • Servings: 7-8
  • Difficulty: slightly difficult
  • Print


  • 400g self-raising flour
  • 1/2 tsp salt
  • 200ml warm water
  • 3 tsp olive oil


  1. Combine the flour and salt in a large mixing bowl. In a measuring jug mix the warm water and oil then add to the flour. Stir until combined and forming a dough.
  2. Knead the dough for 2 to 3 minutes and then divide into 7-8 balls.
  3. Roll out each dough ball until about the size of a dinner plate (don’t worry if they’re not perfectly circular, perfection is for packets!)
  4. In a large flat frying pan warm a small amount of oil and fry each tortilla for a minute on either side or until slightly browned.
  5. Serve each wrap immediately so they keep their softness.


5 Replies to “Mexican-Style Fajitas (from scratch)”

  1. I’ve over-hauled this recipe from its original post as a meat fajita wrap. We started making it with just vegetables adding a tonne of mushrooms and it has revolutionised our Fajita Friday into Meat-Free Fajita Friday! The mushrooms add all the bulk you need and it is completely unnecessary to add any chicken or turkey at all- even the meatiest people you know wouldn’t be able to tell the difference once it’s all cooked and wrapped up.


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