This recipe will feed 8/10 people, for a smaller quantity simply halve the ingredients.

Peel and slice your carrots and boil for a few minutes until they are al dente. (The carrots are an optional addition, although its not traditionally a fajita ingredient I like the sweetness that it adds and also a bit of chunkiness if you are not using tofu or chicken). Next chop your peppers, courgette, mushrooms and diced onions and fry on a low gentle heat. Mix the spices together in a bowl to make sure they are well blended, using either half a teaspoon of chilli powder for regular spice level or a full teaspoon if you want to blow some socks off. Gradually spoon the spices onto the vegetables and stir until everything is nicely coated. Once the vegetables are nearly done add your tomato fritto to the mix. The main filling of your fajita wrap is now completed!

Pour yourself a large glass of white wine to reward yourself for your ingenuity.

Next we need to make the guacamole and the humous to go in your wrap! To make the guacamole simply put the flesh of 4 avocados in a blender, along with 1/2 red onion (I like to sautee the red onion first because I am really not a fan or raw onion), a squeeze of lime juice, little dash of olive oil, some fresh cilantro and salt and pepper. To make the humous simply add a jar of drained chickpeas to the blender, around 100ml of olive oil, 3 cloves of roasted garlic, a tablespoon of toasted pin nuts, a squeeze of lemon, half a teaspoon of cumin, salt and pepper. After blending finish by sprinkling a few pine nuts on top and a sprinkling of chopped coriander.

Serve the fajitas with a fresh green salad, rice, cheese and dips :)