Mushroom Fajitas with Avocado Hummus

1 large avocado, stoned, peeled and chopped
400 g can chickpeas, drained and rinsed
1 garlic clove, crushed
1 zest and juice lemon
2 tomatoes, deseeded and diced
1 red onion, cut into thick rounds
2 large flat mushrooms, thickly sliced
2 tbsp olive oil
2 tsp fajita spice mix
4 tortillas
shredded cos lettuce, to serve
2 - 3 dashes Tabasco sauce (optional), to serve
  1. Put the avocado, chickpeas, garlic, lemon zest and juice in a food processor and whizz together until it forms a chunky consistency. Spoon into a bowl, season and stir in the tomatoes.
  2. Drizzle the onion and mushroom with the oil and sprinkle over the fajita seasoning. Heat a chargrill pan over a high heat and cook the onion for 2 mins on each side, then remove from the pan and keep warm. Cook the mushrooms for 2 mins on each side or until softened and turning golden in places.
  3. Spread some of the avocado hummus down the middle of each wrap and top with the mushrooms and onions. Add shredded lettuce and a dash of Tabasco, if you like, and wrap up.