How to Make Fajitas

What makes a fajita a fajita? A traditional fajita filling is made up of onions, bell peppers and protein, all cooked in that distinctive sweet and savoury seasoning and topped with your choice of dressings. Unlike other wrap-tastic treats such as enchiladas and burritos, fajitas are designed to be individually assembled and enjoyed straight away.
The other distinctive thing about fajitas is the way the fillings are served sizzling, either straight from the pan or on a special sizzler tray. This means everything stays nice and hot right up until the second it’s in your tortilla – and makes going back for seconds even more tempting.

Fajita fillings are best sautéed, so a nice hot pan is your number one item. Any non-stick frying pan or skillet will do the job, but a cast iron pan is great for getting a good sizzle going. Cast iron pans are also best at retaining heat, which is perfect for keeping your fillings hot while you build your fajitas.
Add a little oil and heat before tossing in your vegetables. You might be tempted to give it a quick shake, but we recommend leaving your veggies alone to give them a chance to brown, before moving them after a few minutes. You want to see the onions start to turn translucent and the peppers start to soften at the edges. Once everything is starting to brown, your veggies are ready. Take them out and place to one side – we recommend transferring them to a bowl and covering with foil to keep warm while you cook your protein.

Assembling a fajita is like making a mini-masterpiece designed for you and no one else. Gather all of your elements beforehand so you can pick and mix with ease.

1. Start with your wrap (pre-warmed in the microwave or oven so it’s nice and soft) then add a spoonful of your favourite toppings (salsa, sour cream, you name it), making sure it’s evenly spread.
2. Next, add your fajita filling in a long column down the middle. Don’t be too ambitious here, it’s better to have two small fajitas than one overstuffed one that falls apart! Some people like to sprinkle a little cheese on, too.
3. Now you’re ready to fold. You can start with a small fold at the end of your filling column, so that the bottom is closed, and bring the sides into the middle or give the traditional style a go – where both edges of the wrap are brought into the middle, one tucked neatly under the other.