Ingredients:

• 2 x courgettes
• 2 x large red onions
• 1 x orange bell pepper
• 2 x red bell peppers
• 1 x 500g bag Quorn pieces (defrosted), or 500g of your protein of choice
• Optional 1 x pack button mushrooms

Marinade:

• 1/2 cup soy sauce
• 1/2 cup lime juice
• 1/2 cup olive oil
• 2 x minced garlic cloves
• 1/4 tsp chilli powder
• 1/4 tsp cumin
• 1/2 tsp paprika

Method:

1. Make the marinade: whisk or stir all ingredients in a large bowl until fully combined. Taste for seasoning – depending on the strength of your soy sauce, you might want to add more lime.
2. If using Quorn pieces, make sure they are defrosted and pat dry to remove any excess water. Prep the vegetables: deseed the peppers and remove the white pith, then slice into strips. Peel and slice the onion into half moons, and cut the courgette in the same shape. If using chicken or skirt steak, ensure the pieces are of even size and not too big so everything fits in the wrap nicely.
3. Marinate 2/3 of the vegetables and protein for at least 30 minutes, and leave 1/3 without. The plain ingredients will still be fried in the sauce, but they’ll keep a lighter flavour and crunchier texture that works nicely with the marinaded ingredients.
4. Just before you start frying, ensure your toppings of choice are ready and coming to room temp – I serve with homemade salsa and guacamole, thick tortillas, grated cheddar cheese, sour cream, jalapeños, fresh chopped chilli and pieces of lime.
5. Preheat a ceramic or glass baking dish in a 150C oven and heat a large frying pan on the stove. Fry the marinated mix in batches, transferring to the baking dish to keep warm in the oven. When it’s all done, squeeze the juice of 1 lime into the mix and serve asap!

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