Order Subtotal ( items in your basket)
For allergens, including those containing gluten, see ingredients in bold.
Meal replacement that can be enjoyed for lunch or dinner.
Usually dispatched within 24 hours
Hints of fragrant Mexican chilli powder, bell peppers, garlic, tomato and onion combine with the taste of chicken to form this scrumptious meal replacement fajita.
Ideal for quick weight loss or as a complement to a calorie-controlled diet, this meal replacement meal is enriched with 27 vitamins and minerals and is high in protein and fibre.
Suggested use: Each meal consists of two sachets, a ready to make at home tortilla mix and a separate ready to mix chicken flavour fajita sauce. For the tortilla: Mix the content of one Tortilla packet with 30ml of water. Knead the dough to form a ball and let stand for 5 minutes. Roll the dough out finely and cook both sides in a hot pan without oil until the tortilla begins to brown. For the sauce: Mix the content of one Chicken flavoured sauce packet with 50ml of hot water. To serve: Spread the chicken flavoured sauce on the tortilla and consume. Important Information: Use a meal replacement for one or two meals of a daily, energy-restricted diet to contribute to weight loss or to the maintenance of weight after weight loss. Consume as part of a balanced diet and healthy lifestyle, maintaining an adequate daily fluid intake. Suitable for vegetarians.
Wheat Flour (Gluten), Vegetable And Milk Proteins (Soy), Dehydrated Vegetables (Red Bell Pepper, Tomato Powder, Onion Powder, Garlic Powder), Acidity Regulators (Potassium Gluconate, Potassium Chloride, Potassium Citrate, Magnesium Oxide), Vegetable Fat Preparation (Soybean Oil, Glucose Syrup, Milk Protein, Stabiliser (Pentasodium Diphosphate, Anticaking Agent (Silicon Dioxide), Flavour), Inulin, Flavours (Milk, Egg), Mexican Chili Powder, Salt, Spices, Vitamin And Mineral Mix (DIcalcium Phosphate, Ascorbic Acid, Ferric Pyrophosphate, Niacinamide, Zinc Oxide, Vitamin E As Acetate, Copper Gluconate, Sodium Fluoride, Calcium Pantothenate, Manganese Sulphate, Pyridoxine Hydrochloride, Riboflavin, Thiamine Hydrochloride, Vitamin A As Acetate, Folic Acid, Chromium Chloride, Potassium Iodide, Sodium Selenite, Phytonadione, Biotin, Cholecalciferol, Cyanocobalamin, Potassium Citrate), Emulsifier (Polyglycerol Esters), Stabilisers (Magnesium Phosphate, Tricalcium Phosphate, Yeast Extract, Thickener (Xanthan Gum), Antioxidants (Tocopherols).
|Nutritional Information||Per 100g||Per 64g Serving||% RI Per 100g/64g|
|(of which saturates) (g)||1.9||1.2|
|(of which sugars) (g)||1.5||1|
|Folic acid (µg)||111||71||56/36|
|Pantothenic acid (mg)||3.4||2.1||56/36|
|Vitamin A (µg)||479||307||60/39|
|Vitamin B1 (mg)||0.6||0.4||55/35|
|Vitamin B12 (µg)||1.3||0.8||53/34|
|Vitamin B2 (mg)||0.9||0.6||63/40|
|Vitamin B6 (mg)||1.1||0.7||79/51|
|Vitamin C (mg)||63.3||40.5||79/51|
|Vitamin D (µg)||2.8||1.8||55/35|
|Vitamin E (mg)||11.7||7.5||97/62|
|Vitamin K (µg)||48.9||31.3||65/42|
37 ReviewsSee all reviews
Where reviews refer to foods or cosmetic products, results may vary from person to person. Customer reviews are independent and do not represent the views of The Hut Group.
The tortilla part is bland and the chicken paste is horrible. Looks nothing like the pictures. Very disappointed.
These are amazing, but let’s face it as we are hardly eating any ‘proper’ food we are appreciative of having something so tasty. Taste really good and making the tortilla keeps my cooking skills up !
Yes it works. It took me about an hour from start to finish. I did this after making Exante pancakes for Sunday breakfast so I had the pan etc all ready. I've tried different methods and the quickest and best for freezing is to add extra water so the batter is the consistency of an British pancake. I used a basic Tesco electric hand blender to get the mixture smooth but you could also do it with a hand whisk. I made a whole box of seven fajita wraps at once. I find the wraps a bit bland so added some Chipotle seasoning into the batter. This really worked because it gives a slight spiciness and smoky flavour, but you could add anything you like, or none at all. Definitely let the batter stand for at least 15-30 mins to thicken up. I used a non-stick frypan with a 6" (15cm) base, and did a squirt of Frylight 1 cal between each thin pancake and used a non-stick spatula to turn them once the bubbles had appeared. I got 14 x 6" wraps, so two per serving. You can make smaller wraps and get three or even four per serving, but the larger ones roll better. Let them cool completely before freezing. As you only want to remove a couple of wraps at a time, I tried freezing each wrap between a square of baking parchment, foil and cling film and the baking parchment was best with foil next and cling film not as good. I put them in a ziploc bag in the freezer. Make sure the pancakes are lying completely flat as they freeze as it it difficult to separate them if they are bent or squashed. I thawed them at room temperature which takes about 15 minutes but you could thaw them in the fridge or give them a few seconds in the microwave. Just a note, that when I made them to the original recipe (which takes ages to get them thin enough), it does them look more like wraps than pancakes, but they broke a bit when thawed making it difficult to roll around the filling.
Sometimes it is so nice to have foods that resemble real food, especially when you eat with a family. These fajitas, like the lemon pancakes, look and taste as good as the real thing After reading all the reviews I added the exact amount of water and a grind of fresh pepper to the wrap mixture. I followed the instructions about resting them for 5 mins before rolling and then divided the mixture into three and these between two pieces of cling film. This worked out well. Rolling the next one when one was in the pan I found they didn't seem to colour and seemed a bit flabby when cooked without oil in a non-stick pan on medium heat, so I used a squirt of the 1 cal Frylight and they cooked better. I loved the fajita filling, but I did add a little cayenne pepper as I like my food quite spicy. I used hot water as per the instructions. Because other people had said the peppers didn't rehydrate, I let the mixture sit for 5 minutes with a saucer over the dish to help soften the pepper while I cooked the wraps, then nuked the mixture for about 45 seconds before spreading it over the wraps. I added some shredded lettuce, about a third of a sliced red pepper on top of the fajita mixture. I left the wraps mine flat rather than rolled because of the sheer quantity of lettuce I had on top. The wraps do take some time to make, so next time I might make the wraps from two packets, then freeze half with baking parchment between each wrap so I can just thaw them when I want to have fajitas again. I'll post a review if that works out.
I love these and have re-ordered them a couple of times now. I add a pinch of garlic and herb to the wrap which gives it an even better taste. When I'm not on a 600cal week I have these with salad, spinache or veg from the recommended list and don't feel I'm missing out whilst the rest of the family tuck in to there Old ElPaso wraps. TOP TIPS - Make sure the water quantity in the wrap is right or they get a bit sticky - and roll it between cling film for a good flat wrap. Highly recommend this product
These tasted great and if the tacos were easier to make it would be 5 star. It would be better if they came ready made in a box just to put the filling in. After all you don't do a meal replacement to cook.
This was pretty good and satisfying. I made 4 small tortillas and fried them till they were golden brown. Added black pepper to the sauce. Next time I may try adding cumin....
Followed water quantities given. Sauce with strange aftertaste but became very nice with tabasco and ras-el-hanout. Poured water in plastic bowl, added dough mix and slowly stirred together with a pair of chopsticks as I had read the mix was sticky. Let it rest well. 3 drops of olive oil in cold non-stick pan. Worked dough with fingertips to one fajita in pan whilst the pan was still cold. Switched on the heat and flipped when set. A very satisfying meal.
My first attempt ended up in the bin as the mixture stuck to everything including cling film. I lost most of it just trying to roll it. Second attempt was much better. I added nearly 4 times amount of water and then straight into hot pan cooked like pancakes. Got two tasty wraps and for the sauce added a ton of cayenne, very tasty indeed. Will continue to cook this way.
The fajita mixture was too gloopy- stuck to the bowl, the cutting board, my hands! Ended up as a lump in the pan! The peppers in the filling didn’t rehydrate so were just hard lumps and I had a bit of stalk amongst it too! All in all very unpleasant!