Mushroom fajitas with avocado hummus

4 of 5-a-day fibre folate healthy recipes hummus vegetarian wraps vitamin c

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Ingredients

1 large avocado , stoned, peeled and chopped

400g can chickpeas , drained and rinsed

1 garlic clove , crushed

zest and juice 1 lemon

2 tomatoes , deseeded and diced

1 red onion , cut into thick rounds

2 large flat mushrooms thickly sliced

2 tbsp olive oil

2 tsp fajita spice mix

4 tortillas

shredded Little Gem lettuce and Tabasco sauce, to serve (optional)

Method

Put the avocado, chickpeas, garlic, lemon zest and juice in a food processor and whizz together until it forms a chunky consistency. Spoon into a bowl, season and stir in the tomatoes.

Drizzle the onion and mushroom with the oil and sprinkle over the fajita seasoning. Heat a griddle pan over a high heat and cook the onion for 2 mins on each side, then remove from the pan and keep warm. Cook the mushrooms for 2 mins on each side or until softened and turning golden in places.

Spread some of the avocado hummus down the middle of each wrap and top with the mushrooms and onions. Add shredded lettuce and a dash of Tabasco, if you like, and wrap up.