Low Carb Vegan Fajita Lettuce Wraps
How to Make It
Step 1
Thinly slice the bell peppers and onion. Heat the olive oil in a skillet over a medium heat. Add the bell peppers and onion to the skillet. Pan fry for two minutes to soften a little.
Step 2
Thickly slice the mushrooms. Add the mushrooms to the skillet along with the paprika, ground cumin, chili powder, garlic powder, and oregano. Stir well to combine. Pan fry for 5 minutes more, heating through the spices and softening the vegetables.
Step 3
Trim the tough bases from the lettuce leaves and any wilted edges. Divide the fajita mixture evenly between the two lettuce leaves, covering 2/3 of each leaf. Thinly slice the avocado and layer over the fajita vegetables.
Step 4
Spoon a tablespoon of coconut milk yogurt over the top of each veggie-filled wrap. Sprinkle over the pumpkin seeds. Fold the uncovered 1/3 of each lettuce leaf over the vegetable filling, forming a neat wrap. Serve warm.
Ingredients
- Iceberg lettuce – 2 large leaf
- Yogurt substitute (dairy free), plain, coconut milk based – 2 tbsp
- Avocado – 1 each
- Extra virgin olive oil – 1 tbsp
- Brown mushrooms (Italian or Crimini mushrooms), raw, high in vitamin D – 1 cup
- Red pepper – 0.5 medium – 2 1/2″ diameter x 2 3/4″
- Yellow pepper – 0.5 medium – 2 1/2″ diameter x 2 3/4″
- Red onion – 0.5 small
- Oregano, dried – 0.5 tsp
- Chili powder – 0.5 tsp
- Gourmet Collection Smoked Paprika – 0.5 tsp
- Cumin, ground – 0.5 tsp
- Pumpkin seeds – 0.5 tbsp
- Garlic powder – 0.25 tsp