RecipeBeyond Beef Fajita Wrap
- Calories: 340
- Protein: 22 g
- Total Fat: 19 g
- Unsaturated Fat: 15.5 g
- Saturated Fat: 3.5 g
- Cholesterol: 0 mg
- Total Carbohydrate: 28 g
- Dietary Fiber: 12 g
- Total Sugar: 3 g
- Natural Sugar: 2 g
- Added Sugar: 0 g
- Sodium: 710 mg
Here’s a way to elevate a classic fajita into a mouthwatering plant-based wrap, featuring sautéed peppers and onions, fresh cilantro, zesty salsa, and creamy guacamole. Whether you’re craving a quick grab-and-go lunch or a scrumptious sit-down dinner, this recipe fits the bill perfectly. Plus, the chilled leftovers taste just as delicious straight from the fridge or reheat ‘em and serve with your choice of flour or corn tortillas. Accompany these hearty fajita wraps with a side of crisp veggies—think sugar snap peas, carrot sticks, and more—and a dollop of extra salsa or guacamole for dipping. This wrap rendition of the beloved fajita packs all the bold flavors into a convenient package, making it ideal for any occasion!
If you’re catering to a crowd, I recommend placing the skillet on the kitchen counter or table, and surrounding it with an array of fixings—tortilla wraps, guacamole, salsa, fresh cilantro, hot sauce, and more. Let everyone craft their own delectable masterpiece.
RECIPE NOTES:
• I’ve included instructions to create your own fajita seasoning blend. It requires combining:
-1 tablespoon of chili powder
-1 teaspoon of paprika
-½ teaspoon of onion powder
-½ teaspoon of garlic powder
-½ teaspoon of ground cumin
-½ teaspoon of salt
However, feel free to skip this step and substitute a standard store-bought taco or fajita-flavored seasoning packet, or simply add 2 tablespoons of a pre-made seasoning blend from a jar.
• Use whatever tortilla best fits your eating style, whether that’s gluten-free, low-carb, whole-wheat and so on. I used a low-carb, high-fiber wrap with ~80 calories for my nutrition calculations below.
- Prep time
- Total Time
- • 2 medium bell peppers, thinly sliced*
- • 1 large onion, thinly sliced
- • 1 tablespoon olive oil or avocado oil
- • 16 oz package Beyond ground beef, defrosted
- • 1 tablespoon chili powder
- • 1 teaspoon smoked paprika
- • ½ teaspoon onion powder
- • ½ teaspoon garlic powder
- • ½ teaspoon ground cumin
- • ½ teaspoon kosher salt
- • Juice of 1 lime
- • 5 tortillas
- • ¼ cup guacamole
- • Optional toppings: chopped cilantro, salsa and guac
*All colors work; for a sweeter flavor, use red, orange and/or yellow peppers (skip green).
To cook the vegetables: Heat oil in a large skillet over medium-high heat. Add the bell peppers and onion, cooking until they are tender and slightly browned, about 7 minutes. Remove from the skillet and set aside.
To cook the beef: Mist the same skillet with oil spray, add the defrosted Beyond Beef and cook 5 to 8 minutes, according to package directions, while breaking apart and sauteing. During the last few minutes, mix in the seasonings, scraping the bottom of the pan to ensure they’re evenly distributed.
Add the cooked vegetables back into the skillet with the seasoned Beef, and stir everything together until its heated through. Drizzle with lime juice to taste and garnish with optional fresh chopped cilantro.
To assemble the wraps: Lay out the tortillas and spread a thin layer of guacamole over each (~1 tablespoon per wrap). Spoon about 1 cup fajita filling down the center of each tortilla. Top with optional salsa, more chopped cilantro. Fold in the edges of the tortilla and roll tightly to secure the filling inside. Slice and enjoy!
Leftovers can be kept in the fridge for 3 to 4 days.
Nutrition provided per fajita wrap with 1 cup filling and ~1 tablespoon guacamole.
Try my French Onion Soup Beyond Burger!
