123 Fajita!

Another fennel recipe from box scheme member and food blogger Deborah Handforth, who says: the spice mix for these is a bit of a hassle to buy/make, but if you up the quantities and make a jar of it, you’ll never have to buy a packet of Old El Paso again! Works well with chicken, pork or turkey fillets instead of the fennel. Downplay the chilli if you have little ones. A great, quick and healthy supper which is fun to eat!

Ingredients

• olive oil for frying
• 1 fennel
• 2 onions
• 3 mixed peppers
• 1 garlic
• 2 tsp tomato puree
• 3 tsp spice mix

For the spice mix:

• 2 tsp smoked sweet paprika
• 1 tsp each: paprika flakes, cumin, sugar, salt
• 1/4 tsp each: oregano, cinnamon, chilli

To serve:

• bowls of crushed avocado, shredded iceberg or cos, grated cheese, thick yoghurt, warm wraps, chilli sauce and lime wedges

Method

Prepare spice mix. Chop onions, fennel and peppers into strips. Peel and crush garlic. Heat oil and fry vegetables and garlic in a pan or wok. Add the spices and tomato. Add some water if it's a bit too dry. Cook for 5 to 10 minutes until they are soft (make sure the meat is cooked through if you are using some). Season to taste. I usually just put the pan on the table with some tongs and let everyone help themselves.

Warm a wrap (roll them all in foil and pop in a hot oven for 5 mins), spread on some avocado and yoghurt in a thick line from an inch about the bottom to 12 o’clock. Place some of the fried mixture on top, then add cheese, lettuce, chilli and a squeeze of lime to taste. Fold up the bottom of the wrap over the mixture, then roll from left to right.