Popular recipe of Fajita wraps without the use of onion and garlic in it This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Refried beans, Refined flour tortillas
Cuisine Mexican
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Fajita

  • 1 cup Refried beans
  • 4 large Refined flour tortillas
  • 1 cup Mixed capsicum strips , (red, yellow and green)
  • 1 cup Mixed zucchini strips , (green and yellow)
  • 150 grams Paneer (cottage cheese) , cut into 1 inch thick strips
  • to taste Salt
  • 1 teaspoon Dried mixed herbs
  • 1 tablespoon Jain Mexican sauce
  • 1 1/2 tabl for basting Olive oil
  • a few Lollorosso lettuce leaves
  • a few Iceberg lettuce leaves
  • for drizzling Sour cream


  1. Take mixed capsicum strips in a mixing bowl, add mixed zucchini strips, cottage cheese strips, salt, dried mixed herbs, Jain Mexican sauce and 1 tablespoon olive oil and toss well. Set aside to marinate for 5 minutes.
  2. Heat ½ tablespoon olive oil in a non-stick pan. Put marinated cottage cheese strips on one side of the pan and the vegetables on the other side of the pan and sauté them for 2-3 minutes.
  3. Heat a non-stick tawa. Place each tortilla in it, baste with a little olive oil and warm them, turning sides, till they are a light golden on both sides. Transfer the tortillas onto the worktop.
  4. To prepare each fajita, put 3-4 tablespoons of refried beans in the center of a tortilla and Place 1 lollo rosso leaf and 1 iceberg lettuce leaf over it. Put some sautéed vegetables and cottage cheese on top. Drizzle some sour cream over them. First fold in one side of the tortilla over the stuffing and then fold the two sides and secure with a toothpick. Keep the fourth side open.
  5. Arrange the fajitas on a serving platter and serve immediately.