My boys love anything in a wrap. Its a great way to get them to eat more salad. These are my very easy fajitas.
I’m not a big red meat eater so don’t eat these but the family love these including the 13 month old who likes to eat the strips on their own. I lost count of how many my 6 year old ate the first time I made them. This isn’t spicy but you can certainly add some extra chilli to these to up the spice level. This have a kick of garlic to the sauce. You can reduce this if you prefer.
These are a little bit saucer than traditional Fajitas but it makes the wraps full of flavour!
Instructions are included below.
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Fajitas with Paprika Garlic Wraps
- Total Time: 45
Description
Serves 4-6.
Ingredients
Scale
- Salad ingredients of choice
Fajitas
- 500g beef strips, I use pre sliced stir fry strips
- 1 small red onion, cut in half and sliced
- 1/2 red capsicum, sliced very thinly
- 1.5 tablespoons of tomato paste
- 1 tablespoon of water
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- 1.5 teaspoon of garlic powder
- 1 teaspoon of cracked pepper, or to taste
- Pinch of salt
- Pinch of chilli powder, optional
- 2 teaspoons of lemon juice
- A drizzle of oil
Wraps
- 335g bakers flour
- 170g water
- 40g olive oil
- 1 teaspoon of salt
- 1.5 teaspoon of paprika
- 1.5 teaspoon of powdered garlic
Instructions
- Prepare desired salad ingredients.
Wraps
- Place everything into the tmx bowl.
- Blitz on speed 6 just to slightly combine.
- Lock lid and press interval speed for 2 minutes.
- Let it sit for 15 minutes. See note below however.
- Remove from bowl. Divide your dough into 12 small pieces.
- Using a little flour to dust (optional), roll out your dough into thin circles. My shape is a bit rustic. You want it only a few millimeters in thickness so they cook quickly and evenly.
- I rolled all my 12 balls before commencing the cooking process.
- Place a large frying pan on a medium heat. Once warm place a tortilla on it.
- Once they start bubbling, flip it over.
- You will only need to cook for a minute or so each side but keep an eye on them so they don’t burn. You want them to be cooked but still flexible.
- Place it onto a plate with a tea towel over the top.
- Continue to cook all Tortillas, placing them one on top of the other. The heat keeps them nice and flexible.
- The first one or two Tortillas in each batch tend to be a bit harder and cardboard like whilst finding the right temp of the pan. If you have a hard, non flexible wrap, place it underneath all the other wraps. It will soon soften from the heat and be yummy like the rest of them.
Fajitas
- Place onion, capsicum and oil into bowl.
- Cook at 100 degrees, speed 2 for 5 minutes.
- Add dried spices and beef.
- Cook at 100 degrees, speed 2 for 4 minutes.
- Scrape down meat off blade.
- Add remaining ingredients.
- Cook at 100 degrees, speed 2 for 8 minutes.
- Scrape down meat off blades. If there are any uncooked meat, cook for a further 5 minutes.
- Allow to sit for 5 minutes to soak up some of the excess liquid and develop flavours.
- Serve in wraps with salad.
Notes
- You can double the wraps recipe if you would like more wraps.
- Serve fajita meat over rice if preferred.
- Prep Time: 5
- Cook Time: 40
Fajitas with Paprika Garlic Wraps
- Total Time: 45
Description
Serves 4-6.
Ingredients
Scale
- Salad ingredients of choice
Fajitas
- 500g beef strips, I use pre sliced stir fry strips
- 1 small red onion, cut in half and sliced
- 1/2 red capsicum, sliced very thinly
- 2 tablespoons of tomato paste
- 1 tablespoon of water
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- 1.5 teaspoon of garlic powder
- 1 teaspoon of cracked pepper, or to taste
- Pinch of salt
- Pinch of chilli powder, optional
- 2 teaspoons of lemon juice
- A drizzle of oil
Wraps
- 335g bakers flour
- 170g water
- 40g olive oil
- 1 teaspoon of salt
- 1.5 teaspoon of paprika
- 1.5 teaspoon of powdered garlic
Instructions
- Prepare desired salad ingredients.
Wraps
- Place everything into the tmx bowl.
- Blitz on speed 6 just to slightly combine.
- Lock lid and press interval speed for 2 minutes.
- Let it sit for 15 minutes. See note below however.
- Remove from bowl. Divide your dough into 12 small pieces.
- Using a little flour to dust (optional), roll out your dough into thin circles. My shape is a bit rustic. You want it only a few millimeters in thickness so they cook quickly and evenly.
- I rolled all my 12 balls before commencing the cooking process.
- Place a large frying pan on a medium heat. Once warm place a tortilla on it.
- Once they start bubbling, flip it over.
- You will only need to cook for a minute or so each side but keep an eye on them so they don’t burn. You want them to be cooked but still flexible.
- Place it onto a plate with a tea towel over the top.
- Continue to cook all Tortillas, placing them one on top of the other. The heat keeps them nice and flexible.
- The first one or two Tortillas in each batch tend to be a bit harder and cardboard like whilst finding the right temp of the pan. If you have a hard, non flexible wrap, place it underneath all the other wraps. It will soon soften from the heat and be yummy like the rest of them.
Fajitas
- Place onion, capsicum and oil into bowl.
- Cook at 100 degrees, speed 2 for 5 minutes.
- Add dried spices and cook at 100 degrees, speed 2 for 4 minutes.
- Scrape down meat off blade.
- Add remaining ingredients.
- Cook at 100 degrees, speed 2 for 8 minutes.
- Scrape down meat off blades. If there are any uncooked meat, cook for a further 5 minutes.
- Allow to sit for 5 minutes to soak up some of teh excess liquid and develop flavours.
- Serve in wraps with salad.
Notes
- You can double the wraps recipe if you would like more wraps.
- Serve fajita meat over rice if preferred.
- Prep Time: 10
- Cook Time: 35
Such a yummy meal. We loved the wraps. They were super tasty. The meat mixture had a really nice flavour that my nearly 2 year old loved. Will be making these again for sure. Thank you Peta 🙂
Oh my goodness!! These wraps are amazing. I could eat them for a meal all on their own!
Thanks Peta, these were great! Fantastic texture to the wraps, and the meat mixture was yummy too.