Heat the oil in a frying pan on medium heat.
Add the onion, capsicums, mushrooms, zucchini, eggplant, cherry tomatoes, garlic and jackfruit to the frying pan and fry for 5 minutes.
Add the coriander, fajita mix, tomato paste and lemon and cook for a further 15-20 minutes or until everything is soft (add a small amount of water to reach the desired ‘filling’ consistency).
Using a fork, remove the lemon and season to taste.
Divide fajita mixture into 4 serves. Spoon the fajita mixture into the low protein tortillas and serve.
Serve a sprinkle of low protein vegan cheese, fresh coriander leaves and/ or salsa. If your protein allowance allows top with mashed avocado for a delicious addition.
If you don’t have any low protein tortilla’s on hand store bought gluten free wraps can be used if your protein allowance allows. Always check the label as most contain 2-3g protein per wrap.
Add some chilli powder for a spicy kick!