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+ servings

Sheet Pan Portobello Fajita Wraps

This one pan portobello fajita recipe could not be easier or more flavorful. Plus, you'll make your own seasoning mix so you know exactly what's going into it. No one will even notice these are meatless. Even my meat-eating husand agrees!
Prep Time10 mins
Cook Time30 mins
Course: Dinner, Main Dish
Cuisine: Dairy-Free, Gluten-Free, Mexican
Servings: 4
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Ingredients

  • 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 The Real Coconut Grain-Free Large Wraps
  • 1 Tablespoon Olive Oil

Optional

  • Guacamole
  • Fresh Salsa
  • Shredded Lettuce
  • Fresh Chopped Cilantro - For garnish
  • Lime Wedges - For garnish

Instructions

  • Make the fajita seasoning by combining the chili powder, cumin, smoked paprika, salt, garlic powder, onion powder, and cayenne pepper in a small bwl. Mix together well. This will make 2 Tablespoons of the seasoning.
  • Preheat oven to 350° Fahrenheit.
  • Slice the portobello mushrooms into ½-inch strips.
  • Cut the green, red, and yellow bell peppers into thin strips.
  • Slice ½ of the onion into thin strips.
  • Scatter all the vegetables on a 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 and give the vegetables a good mix to make sure everything is cooking evenly. 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 more pliable.
  • Place the portobello/veggie fajita mix into the warmed wraps. Top with shredded lettuce, guacamole, fresh salsa, and garnish with cilantro and lime wedges.

Notes

Tips: 
  • A good way to keep all the fillings inside is to place the fajita veggies jus tin the center going down about ¾ of the way down. Fold up the bottom and then fold over the sides. Wrap the bottom in tinfoil or parchment paper for easy eating.