Portobello Mushroom Fajita Lettuce Wraps

This recipe is 100% vegan and gluten free, but it technically is only vegetables. It is missing protien and whole grains, so is technically not a balanced meal. Pair is with a protein and agrain and you’ve got yourslef dinner. It is a great weeknight recipe because it's easy, quick, and uses only a few ingredients. You can use store-bought fajita seasoning or make your own. I have added a fajita seasoning recipe at the bottom of the post if you have tons of spices and would like to try putting it together yourself!

I suggest using 2 lettuce leaves for each wrap because they are very messy and you don't want to have fajita juice running down your shirt like me! Enjoy this sin-free meal topped with whatever you like, I suggest sliced avocado, salsa, some rice and a protein!

*serves 4

Ingredients:

1 large white onion

3 portobello mushrooms

4 bell peppers of assorted colours

3 tbsp fajita seasoning

2 tbsp coconut oil

2 tbsp water

1 head romaine lettuce

1/4 cup chopped cilantro

Directions:

Slice your peppers, portobello mushrooms and onions into strips.

Heat coconut oil in a large skillet over medium heat. Add the onions and mushrooms and sauté. After 2-3 minutes, toss the peppers, fajita seasoning, the second tbsp of coconut oil and 2 tbsp water in with the onions and mushrooms.

Sauté for 10-15 minutes until the peppers, onions, and mushrooms are cooked to your liking.

Serve in full romaine lettuce leaves with chopped cilantro on top. I suggest doubling up on your lettuce leaves per wrap because they can be messy! Enjoy!

*Bonus Fajita Seasoning Recipe*

1 tsp onion powder

1 tsp garlic powder

2 tbsp chili powder

1 tsp salt

1 tbsp corn starch

1 tsp sugar (or a non-calorie sweetener, such as Swerve, for KETO)

1 tsp oregano

1/4 tsp cayenne pepper

1 tsp black pepper

1/2 tsp cumin

1 tsp paprika

1/2 tsp smoked paprika