Spicy pork and red pepper fajitas served in baby gem lettuce wraps, a refreshing alternative to tortillas, served alongside sweet potato fries and drizzled with coconut sauce.

Serves: 2 | Cook Time: 30 mins | Calories: 679 | Type: Gluten-Free


  • 2 x 170g pork loin
  • 1 romano red pepper
  • 1 baby gem lettuce
  • 1 red onion
  • 2 tsp ground cumin
  • 1 tsp chilli powder
  • 2 tbsp tamari sauce (soya)
  • 15g creamed coconut
  • 1 lime
  • 250g sweet potato

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce to lots of other healthy dinners.


  1. Preheat the oven to 200C / gas mark 6.
  2. Peel and slice the sweet potato into thin fries, toss with 1 tsp oil, a pinch of sea salt and place on a baking tray in the oven for 20-25 mins, turning halfway through.
  3. Meanwhile, thinly slice the red onion & red pepper. Slice the end off the baby gem and separate the leaves.
  4. Cut the pork into thin strips, toss in a bowl with the cumin, chilli powder, tamari, a pinch of sea salt and black pepper.
  5. Heat a frying pan with 1 tsp oil on a medium heat and cook the pork for 4 mins before adding the onion and pepper. Continue cooking for 5 mins until the pork is cooked through.
  6. Boil a kettle. Dissolve the creamed coconut in 30ml boiling water, and stir in the juice from the lime. Season with black pepper.
  7. To assemble the wraps; add a spoonful of the pork, pepper and onion into each baby gem leaf. Drizzle over the coconut & lime sauce, and serve alongside the sweet potato fries.
Recipe by Lunch BXD