I'd say that Mexican food is up there as one of my favourite cuisines to cook. I love the mix of flavours and textures; sour lime and sweet and spicy bell peppers, crispy lettuce and soft tortillas. Admittedly, this is probably more of a Tex-Mex recipe than an authentic Mexican classic, but it's still got all of those delicious combinations I love.


Fajitas are such a great weeknight meal. They are super flexible; you can dress them up or down depending on how gourmet you feel. We've kept our recipe relatively simple, yet still delicious! We picked jackfruit as the main filling for our fajitas since it's got a texture similar to pulled pork. This means it's got more surface area for flavour for!


Since this meal is made in stages, you could prepare elements like the salsa and guacamole beforehand. You can also marinate the jackfruit and onions in advance, making this meal super quick to the table. Making guacamole is also a fun way to get kids involved in cooking. I've made guac with little ones in the past and they love smooshing the avocado.


If you have any leftovers simply pop them in a sealed container in the fridge and enjoy a delicious vegan meal the next day!







author: lovely jubley


                                                                    COOKING TIME:  40 minutes  /  SERVING SIZE: 4 wraps





Jackfruit Marinade:

  • 1 200g pack of jackfruit, pulled apart into strips

  • 1/2 a white onion, sliced thickly

  • 1/3 cup of passata

  • 1 tbsp soy sauce

  • 1/2 tbsp maple syrup

  • Juice of 1/2 a lime

  • 1 clove of garlic, finely chopped

  • 1/2 tbsp dried coriander

  • 1/2 tbsp dried oregano

  • 1 tsp smoked paprika

  • 1/2 tsp cumin

  • 1/4 tsp cayenne pepper

  • 1/4 tsp chilli flakes

  • 1/4 tsp salt


  • 10 cherry tomatoes, diced

  • 1/2 a red onion, diced

  • Small bunch of fresh coriander, roughly chopped including stalks

  • Juice of 1/4 of a lime

  • 1/4 tsp salt

  • 1/4 tsp black pepper


  • 1 avocado

  • 1 tsp olive oil Juice of 1/4 of a lime

  • 1/4 tsp salt

  • 1/4 tsp black pepper

Spicy Peppers:

  • Glug of vegetable oil

  • 1 clove of garlic, finely chopped

  • 1 red pepper, sliced

  • 1 yellow pepper, sliced

  • 1 tsp dried coriander

  • 1 tsp dried oregano

  • 1/2 tsp smoked paprika

  • 1/4 tsp cumin

  • 1/4 tsp cayenne pepper

  • 1/4 tsp salt

Other elements:

  • 4 tortiallas

  • 1 little gem lettuce, sliced into strips

  • Vegan yoghurt or creme fraiche

  • Lime wedges




  1. Marinade the jackfruit & white onion. Using a large mixing bowl, combine the passata, soy sauce, maple syrup, lime juice, smoked parka, cumin, garlic powder, dried coriander, dried oregano, cayenne pepper, chilli flakes, salt and pepper. Add in the jackfruit and white onion, stir and leave to one side.

  2. Make the guacamole by mashing the avocado in bowl with the olive oil, lime juice, salt and pepper. Put to one side.

  3. Now make the salsa by mixing the chopped tomatoes, chopped red onions, fresh coriander, lime juice, salt and pepper in a bowl. Put to one side.

  4. Heat the oil in a frying pan and add the garlic and cook for 1 minute. Then add in the sliced red and yellow peppers and cook for a few minutes. Next add in the dried coriander, dried oregano, smoked paprika, cumin, cayenne pepper and salt and cook on a medium heat for 15 minutes.

  5. Whilst the peppers are cooking start frying the jackfruit. Heat some oil in a frying pan then add in the marinaded jackfruit and white onion along with any of the remaining marinade left in the bowl. Cook on a medium heat for 10 minutes.

  6. Construct fajitas by placing all the components in the tortillas then fold to create a fajita.

If you gave this a go, we'd love to know how you got on! Write a comment, like, or share this recipe with your friends.



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Photograph of Freya and Charlie, the blog authors.


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