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Top down view, two Quorn fajitas with mushrooms and peppers and condiments on a blue background

Easy Quorn Fajitas (under 30 Minutes)

Quorn Fajitas is an instant winning dinner that’s ready in under 30 minutes and only needs one pot. Top with additional extras like guacamole, salsa, refried beans and even jalapenos to level them up!
Course Dinner
Cuisine Mexican
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 tacos
Calories 296kcal
Author Jess & Dan


  • 1 onion - sliced
  • 3 cloves garlic - finely chopped
  • 1 red pepper - sliced
  • 1 orange pepper
  • 250 g Quorn fillets
  • 250 g chestnut mushrooms
  • 3 tsp cumin powder
  • ½ tsp chilli powder
  • ½ tsp cayenne powder
  • 1 tsp smoked paprika powder
  • 1 tsp salt
  • 1 tbsp lime juice
  • 8 tortilla wraps

(2 per person) Optional:

  • Guacamole
  • Salsa
  • Vegan sour cream


  • Heat up the oil in a frying pan, over a medium-high heat.
  • Cook the onion until just softened and translucent - this should take a couple of minutes, they should still be crunchy.
    1 onion
  • Sprinkle in the spices and cook for a minute until fragrant, then add the garlic and cook for a minute or two more. Be careful not to burn it!
    3 cloves garlic, 3 tsp cumin powder, ½ tsp chilli powder, ½ tsp cayenne powder, 1 tsp smoked paprika powder
  • Get the mushrooms and vegan chicken in the pan and cook for 5 and a half minutes.
    250 g chestnut mushrooms, 250 g Quorn fillets
  • Add in the peppers and cook for 3 minutes more.
    1 red pepper, 1 orange pepper
  • Season with the salt and squeeze over the lime juice. Give it one final stir, then it’s ready to serve!
    1 tsp salt, 1 tbsp lime juice
  • Split the mix between 8 tortilla wraps.
    8 tortilla wraps
  • Add any extras you may want, like the coconut yoghurt, salsa or guacamole. We like to add sriracha for an extra chilli kick
    Guacamole, Salsa, Vegan sour cream
  • Top with optional extras such as guacamole, pico de gallo, fresh coriander, vegan sour cream and even jalapeños or hot sauce!


  • Switch the Quorn for portobello mushrooms for a wholefoods fajita.
  • Storage instructions – keeps in the fridge for three days, but best eaten fresh.
  • We don’t recommend freezing.
  • Use corn tortillas to make this meal gluten free.
  • Serve the filling with rice, salad, salsa, guacamole and jalapenos for a fajita bowl instead of a wrap!
  • Red and orange peppers have been used here, but you can use any colour.
  • Make it smokier by increasing the smoked paprika, or adding chipotle or ancho chilli powder, or make it spicier by increasing the chilli powder.


Calories: 296kcal | Carbohydrates: 42g | Protein: 17g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1112mg | Potassium: 599mg | Fiber: 9g | Sugar: 8g | Vitamin A: 2309IU | Vitamin C: 80mg | Calcium: 107mg | Iron: 4mg