Fajita Salad
- RECIPE MAKES: 1 portion
- PREP TIME: 40 minutes
- COOK TIME: 30 minutes
Heat the deep fat fryer as per manufacturers instructions.
Heat the oil in a frying pan, over medium heat and add onion, peppers, mushrooms, aubergine, cherry tomatoes, garlic and jackfruit.
and fry for 5 minutes.
Add the coriander, ½ the fajita mix, tomato purée and the lemon and fry for a further 10-15 minutes or until soft.
Remove the lemon.
Place the low protein wrap strips into the deep fat fryer, using a slotted spoon for 1 minute or until crispy.
Carefully remove the strips using the slotted spoon, onto kitchen roll and leave to cool.
Pour the remaining fajita mix and mayonnaise and lettuce into a bowl and mix well.
Layer the lettuce and jackfruit vegetable mix onto a plate and add the Low protein strips on top.
Season to taste.
This recipe has been specifically designed for a low protein diet.
Refer to labels for allergen and other product information.
- You will need a deep fat fryer.
- 1 tbsp Oil
- ½ Red onion, sliced
- ½ Red pepper, sliced
- ½ Green pepper, sliced
- 2 Mushrooms, sliced
- 50g Aubergine, sliced
- 2 Cherry tomatoes, quartered
- 1 Garlic cloves, crushed
- 70g Jackfruit, drained and shredded
- 5g Fresh coriander, chopped
- ½ tbsp Fajita mix
- 1 tbsp Tomato purée
- ¼ Fresh lemon
- Salt and pepper to taste
- 1 Baby gem lettuce, sliced
- 3 tbsp Mayonnaise
- 1 Low protein wrap, sliced into 1cm strips (see recipe)
