Light Meals, Main

BFree Gluten-Free Fajitas with Salty & Smoky Oumph!

Who on earth doesn't like fajitas? This is another one of my recipes that's so easily adapted, depending on which fresh ingredients you have in the fridge, or what's in season.

Here, I've used three delicious flavours of BFree gluten-free wraps: Sweet Potato, Multigrain and Quinoa & Chia, but you can pick your favourites and just use those.

I filled each wrap with Oumph! Salty & Smoky plant protein, but you could use any of their delicious flavours. I've then added charred sweetcorn, shredded red cabbage, avocado, spring onions, jalapeño chillies, fresh tomato, coriander leaves and a drizzle of vegan sriracha mayo.

The result is an absolutely mouthwatering feast that's ideal for family dinners, movie nights, or evenings in with friends.



4 x corn on the cob

2 tbsp light oil, such as groundnut

1 x 280g pack Oumph! Salty & Smoky

1 x 6 pack of BFree tortillas

2 avocados, sliced

Toppings (optional, but delicious!)

Small bunch spring onions, thinly sliced

¼ red cabbage, shredded

Small punnet fresh tomatoes, roughly chopped

1-2 jalapeño chillis, thinly sliced

Vegan sriracha mayo

Small bunch coriander, leaves picked

2 limes, cut into wedges


  1. Brush the corn cobs all over with the oil and cook until lightly charred, turning regularly – you can do this in a hot oven, under the grill, or on a barbecue.
  2. Add the Oumph! to a large large frying pan and cook as per the packet instructions – I like mine a little crispy on the outside.
  3. When the sweetcorn's ready and cool enough to handle, remove the kernels by carefully running a sharp knife down the sides of each cob, and set aside.
  4. When you're ready to serve, warm up the tortillas – you can do this by either wrapping them in foil and placing them in the oven for 5 mins, or blasting in the microwave, for 30 seconds to 1 minute.
  5. Top each tortilla with a few avocado slices, the Oumph!, and a few spoonfuls of charred corn. Add some spring onion, red cabbage, chopped tomatoes and jalapeños. Finish off with a drizzle of sriracha mayo and a few coriander leaves, and serve with a wedge of lime on the side (and a cold beer!), if you like.

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