Firstly prepare side dishes as once the mushroom filling is ready fajita’s need to be served to avoid mushrooms drawing too much water.
Finely chopped tomatoes and cucumber and put in each in its own small side bowl.
Make guacamole with the avo (add lemon and salt and pepper for flavouring).
Wash and shred lettuce leaves and put in a separate side bowl.
Gently heat the wraps.
Dry fry onion, red pepper and chili. When onion is soft add the punnet of mushrooms and continue stirring to prevent burning. Lastly add the beans. Don’t overcook as it draws too much water.
Take the wrap and place some of the mushroom filling on, add the condiments of tomatoes, lettuce, guacamole and even additional chili. Wrap it tortilla style and enjoy!
Should you need a gluten-free option – use a large spinach leaf instead of a wrap.