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Since becoming both a vegetarian and a student I’ve been wondering how to recreate the chicken fajitas I ate back home without the meat and the additional cost of a trusty Old El Paso kit to help me through. Although this recipe doesn’t replicate that meal perfectly I enjoy it just as much.

Usually, I just make the wraps with vegetables but the Quorn fillets are a nice addition to replicate the chicken texture or to make them a bit more filling. You can combine the spices to your liking, this is just my personal preference but if you’re unsure then start with less and add more as you go along.

These wraps are great served with salad or, to make it a heartier meal, lightly spiced potato wedges. You can pick these up from the frozen section of the supermarket or try your hand at making your own.

(Image from Goodtoknow.co.uk)

Once you’ve bought the spices you’ll have them for a long time so they work out really cheap in the long run. The other ingredients can also be picked up for a low price especially if you look out for offers.

TIP: Don’t overfill the tortilla wraps as they become hard to wrap and the filling will spill out. (I’ve been guilty of this on many occasions!)


Olive Oil

3 Peppers (any colour you prefer)

1 Red Onion

1 Courgette

1 Tin Chopped Tomatoes

2 tbsp Ground Cumin

2 tbsp Mild Chilli Powder

2 tbsp Paprika

1 Cucumber

3 Quorn chicken fillets or soy alternative (optional)

Sour Cream (to serve)

Pack of tortilla wraps


  1. Wash and slice vegetables into thin strips.
  2. Heat a pan and add some olive oil.
  3. Add the onion, fry until its starting to become translucent.
  4. Add the peppers and the courgette, fry together until soft and some of the peppers start to brown at the edges.
  5. Add the spices.
  6. Add the tin of tomatoes and stir.
  7. If you’re using them, add the Quorn fillets. Allow to simmer according to the packet instructions stirring occasionally to avoid burning.
  8. Meanwhile, warm tortillas according to the packet instructions.
  9. Add mix to the tortillas and add cucumber strips as well as sour cream.
  10. Store leftovers in an airtight container in the fridge for up to three days.


Student at Lancaster University studying English Language and Literature
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