Vegan Fajita Lettuce Wraps

About

These delicious Keto vegan wraps make a tasty plant-based lunch or light dinner option. Our low carb wraps are filled with juicy pan-fried bell peppers, mushrooms, red onion, paprika, oregano, chili powder, and ground cumin. The wraps are then topped with creamy coconut milk yogurt, avocado, and crunchy pumpkin seeds to serve. Quick and easy to prepare, these make a great Friday night meal served with your favorite low carb sides.

Can I Use Different Mushrooms?

We have used sliced cremini mushrooms for this vegan Keto recipe. The recipe is very versatile, and you can switch the mushrooms for an alternative kind if preferred. You could use button, portobello, shiitake, or any other type of regular white mushroom. You can also easily experiment with adding different low carb vegetables. Please be sure to adjust your cooking times and macros as needed to account for any changes made to the original recipe.

Serving Suggestions

These flavorful vegan fajita wraps make a great lunch option on their own or a delicious dinner with additional sides. The wraps would be perfect served with some cauliflower rice which can be seasoned and cooked with some fajita spices. You could also serve or top the wraps with a low carb salsa.

Ingredients

2 large leaf iceberg lettuce
2 tablespoon yogurt substitute (dairy free), vanilla, coconut milk based
1 each avocado
1 tablespoon extra virgin olive oil
1 cup brown mushrooms (italian or crimini mushrooms), raw, high in vitamin d
½ medium – 2 1/2" diameter x 2 3/4" red pepper
½ medium – 2 1/2" diameter x 2 3/4" yellow pepper
½ small red onion
½ teaspoon oregano, dried
½ teaspoon chili powder
½ teaspoon gourmet collection smoked paprika
½ teaspoon cumin, ground
½ tablespoon pumpkin seeds
¼ teaspoon garlic powder

Instructions

Thinly slice the bell peppers and onion. Heat the olive oil in a skillet over a medium heat. Add the bell peppers and onion to the skillet. Pan fry for two minutes to soften a little.
Thickly slice the mushrooms. Add the mushrooms to the skillet along with the paprika, ground cumin, chili powder, garlic powder, and oregano. Stir well to combine. Pan fry for 5 minutes more, heating through the spices and softening the vegetables.
Trim the tough bases from the lettuce leaves and any wilted edges. Divide the fajita mixture evenly between the two lettuce leaves, covering 2/3 of each leaf. Thinly slice the avocado and layer over the fajita vegetables.
Spoon a tablespoon of coconut milk yogurt over the top of each veggie-filled wrap. Sprinkle over the pumpkin seeds. Fold the uncovered 1/3 of each lettuce leaf over the vegetable filling, forming a neat wrap. Serve warm.