.I once had soya mince fajitas at a girly weekend away and they was more popular than the chicken fajitas. I’ve never cooked with soya mince before so I was totally confused when it turned up in my Tesco order looking like something you’d sprinkle on your cereal for a fibre boost. Anyway, like chicken, it seems to soak up whatever flavouring you put on it, so it’s great for fajitas.

1) cook soya mince as per packet instructions – bring to the boil and simmer with a lid on for 10 mins, then rest for 10 mins.

[whilst soya mince is cooking, make the wraps: 1 1/2 cups wholemeal flour, 1 tbsp oil, 1/2 cup warm water. Mix (slowly add the water) and form into a dough. Cut into 4 equal balls and roll out as thin as possible. Oil a frying pan with some kitchen roll and fry the wraps for 1 minute on each side.]

2) in a pan fry a chopped onion, a chopped yellow pepper and chopped mushrooms. After 5 mins add the cooked soya mince and the seasoning: big shakes of paprika, chilli powder, cayenne pepper, cumin seeds, salt and pepper. Cook everything for 10 mins or so.

3) plate up your freshly cooked wraps with a layer of spinach leaves, the soya mince mixture, topped with fresh chopped tomato, avocado and grated cheddar.

Enjoy the leftovers for lunch tomorrow!

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