Oven Fajitas with Cauliflower Tortillas on a blue tray. Chicken and vegetables are piled on top of the cauliflower tortilla.

These delicious oven fajitas with cauliflower tortillas will challenge your family’s expectations of what a fajita “should” be. Creating the fajita seasoning provides a great opportunity to talk about the smell, colour and taste of different spices, while ensuring that it’s gluten-free.

Oven Fajitas with Cauliflower Tortillas on a blue tray. Chicken and vegetables are piled on top of the cauliflower tortilla.

Oven Fajitas with Cauliflower Tortillas

Recipe by Emily Leary | Photograph by Tom Regester
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Course Dinner, Main Course
Cuisine Mexican
Servings 4 people

Ingredients
 

FOR THE FAJITA SEASONING

  • 1½ teaspoons mild chilli powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 1 tablespoon garlic granules
  • ½ teaspoon salt

FOR THE TORTILLAS

  • 750 g cauliflower florets
  • 2 large free-range eggs

FOR THE SIZZLING FAJITA FILLING

  • 200 g chicken breast sliced into strips
  • 1 red onion sliced
  • 2 red capsicums deseeded and thinly sliced
  • 1 tablespoon olive oil
  • juice of ½ lime
  • 30 g fresh coriander roughly chopped

FOR THE SALAD

  • 40 g red cabbage thinly sliced
  • 4 vine tomatoes halved and sliced
  • 2 cos lettuce hearts

TO SERVE

  • 4 tablespoons sour cream
  • 150 g mild Cheddar cheese grated (optional)

Instructions
 

  • Mix all the fajita seasoning ingredients in a bowl and set aside.
  • Preheat the oven to 180°C. Line 2 large baking trays with baking paper.
  • Pop the cauliflower florets into a food processor and blitz until very fine. Spoon the cauliflower into a microwavable bowl and microwave on high for 4 minutes.
  • Scoop it into a clean tea towel over a bowl and bring the corners together, twisting to form a tight bundle. Keep twisting and squeezing to release as much moisture as possible. Get the kids involved – who can squeeze the hardest?
  • Place the cauliflower in a mixing bowl with the eggs and 1 tablespoon of the fajita seasoning. Mix well until evenly combined.
  • Divide the mixture into 4 equal mounds and place 2 on each baking tray. Use your hands to form each mound into a disc. Press down firmly all over so that each disc is approximately 2.5mm thick. Bake for 20–25 minutes until firm. Allow to cool to room temperature – each should be flexible, like regular tortillas.
  • Meanwhile, make the filling. Place the chicken, onion, capsicums,remaining seasoning and oil on a large baking tray and toss well to coat. Spread out in a single layer. Bake for 15 minutes until the chicken is golden and cooked through. Transfer to a serving bowl, pour over the lime juice and sprinkle with the coriander.
  • Toss the cabbage, tomatoes and lettuce together in a bowl to make the salad. Serve everything with plenty of serving spoons and encourage everyone to dig in!

Notes

If made in bulk, the fajita seasoning can be used to pep up bolognese or add a hint of Mexico to mashed potato.
Get Your Kids to Eat Anything: The 5-phase programme to change the way your family thinks about food by Emily Leary is published by Hachette Australia, $29.99. Photography by Tom Regester.
Get Your Kids to Eat Anything: The 5-phase programme to change the way your family thinks about food by Emily Leary is published by Hachette Australia, $29.99. Photography by Tom Regester.
 
Hungry for more?Keep cooking with a subscription to AGFL Magazine. Over 50 allergy-friendly recipes in every issue, plus expert advice, tips and more.

Related