Weding, H. 2024, Vegetable Fajita Wrap, Extension | University of Nevada, Reno, Recipes
Vegetable fajita wraps are a delightful and healthy meal option, bursting with vibrant, all seasoned with aromatic spices. Wrapped in a soft tortilla, they offer a satisfying mix of flavors and textures without the heaviness of meat. Perfect for a quick lunch or dinner, these wraps are not only packed with essential nutrients and fiber but also provide a delicious way to enjoy a plant-based meal. Try vegetable fajita wraps for a flavorful, nutritious, and convenient meal that's sure to please your taste buds and support a healthy lifestyle.
Vegetable Fajita Wrap
Level: Easy Prep: 30 minutes Yield: 5.5 servings
Total:  Inactive:  Serving Size: #  2 oz|¼ cup

Ingredients

  • ½ cup Mixed canned or frozen vegetables
  • 15 ounce pinto beans (or other type of bean)
  • 2 tablespoons salsa
  • 4 each flour tortilla
  • ¼ avocado
  • 1 tablespoon sour cream
  • 1 cup lettuce (romaine or iceberg)
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • 1 tablespoon cilantro (fresh preferably)e

Directions

  1. Thaw frozen vegetables (can use canned), drain. Toss beans with seasonings and beans.
  2. Smash avocado, add salsa and sour cream mix together. Add mixture to drained vegetables,
    combine.
  3. Place 2 ounces of mixture in middle of tortilla, wrap burrito style or eat like a taco.
 

Nutrition Facts

5.5 servings per recipe
Serving size: 2 oz
Calories 110 per serving

Contents % Daily Value
Total Fat 3g 4%
Saturated Fat 1g 5%
Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 220mg 10%
Total Carbohydrate 16g 6%
Dietary Fiber 3g 11%
Total Sugars 2g  
Incl. Added Sugars g  
Protein 3g  
Vitamin D 0mcg 0%
Calcium 50mg 4%
Iron 1.3mg 8%
Potassium 170mg 4%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
 
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Learn more about the author(s)

Natalie Mazzullo
Natalie Mazzullo
Kayla Ransom
Kayla Ransom
Hans Weding
Hans Weding
 

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