- 2 large portobello mushroom caps
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- ½ white onion
- 4 of The Real Coconut Grain-Free Large Wraps
- 1 tablespoon olive oil
Optional: Guacamole, fresh salsa, shredded lettuce, and lime wedges for garnish
- Make the fajita seasoning by combining the chili powder, cumin, smoked paprika, salt, garlic powder, onion powder, and cayenne pepper in a small bowl. Mix together well. This makes 2 tablespoons of the seasoning.
- Preheat oven to 375 degrees Fahrenheit.
- Slice the portobello mushrooms into ½ inch strips.
- Cut up the green, red, and yellow bell peppers into thin strips.
- Slice ½ of the onion into thin strips.
- Scatter all the vegetables on the sheet pan. Drizzle with olive oil and all of the fajita seasoning. Make sure all of the vegetables are evenly coated.
- Bake in the oven for 15 minutes. Remove from oven, give everything a good mix to make sure everything is cooking evenly, and then bake for another 15 minutes.
- Warm the wraps in between damp paper towels in the microwave for about 15 seconds. This will help to make them a little more pliable.
- Place the portobello fajita mix into the warmed wraps. Top with shredded lettuce, guacamole, fresh salsa, and garnish with cilantro and lime wedges.
- A good way to keep all the fillings inside is to place the fajita veggies just in the center going down just about ¾ of the way. Fold up the bottom and then fold over the sides. Wrap the bottom in tinfoil or parchment paper for easy eating!
- Make a double batch of the fajita seasoning and keep some on hand for next time!
- These fajitas re-heat really well!
Recipe by Kari Hauger. Kari is the recipe creator and gluten-free food blogger at The Savory Celiac. Her blog includes recipes, restaurant recommendations, travel guides, and lifestyle tips. She was diagnosed with Celiac Disease in March 2017 and is passionate about sharing her knowledge and experiences with the gluten-free community.