Gluten free fajita kits from BFree


Having been gluten free for a number of years now, the one thing I really, really missed was fajitas. They are without a doubt one of the best Friday night indulgencies – quick, easy and bloody delicious!

Of course, even just a few years ago the chances of coming across gluten free wraps was nought percent, they just weren’t available anywhere in the UK or at least to my knowledge, and sadly fajitas and enchiladas were a thing of the past for me. Obviously, having to watch my housemates at uni and my family scoffing these delicious Mexican treats was pretty soul destroying.

However, with the creation of Warbutons gluten free wraps and the Santa Maria UK (formerly Discovery Mexican) stir in sauces, fajitas have become a part of my weekend feasts again – which I have to say is about the best ‘welcome back to my life’ free-from find of 2014 so far.

The best thing about Santa Maria though is the fajita kits they manufacture. They are perfect for a family or friends wanting a quick, cheap and delicious meal mid-week as they incorporate the wraps, spice mixes and sauces without needing to buy it all separately. I was really happy when I discovered that one of my favourite free-from brands, BFree, had just launched a gluten, wheat, dairy, soy, nut, egg free version of these kits.

I found the fajita kits in my local Tesco and actually, I wouldn’t normally be too concerned to comment about the packaging, but the box just looked really appealing with the picture of two yummy chicken fajitas on the front and what also looks like a satisfied chilli complete with a face and arms telling me that it was of a ‘mild’ heat.

I have to say that one of the selling points of BFree products is their calorie count. As I’m sure many people know, gluten free foods usually contain double the amount of calories, fat and sugar than that of their ‘normal’ equivalents, and so it can be hard to follow a strict calorie controlled gluten free diet if you don’t want to give up the occasional slice of bread or cake. But the BFree kit, consisting of the wrap, seasoning and salsa, contains just 127 calories, which I don’t think is at all bad.

With six wraps contained, the kit could easily feed a few people for either a quick lunch or dinner, and of course the main problem with having such a big appetite as mine was trying desperately hard to fold the wraps once all the meat, salad and toppings were dolloped on top.

I have already prepared two meals out of the kit, one containing chicken, peppers and salad, and the other incorporating beef mince, kidney beans, peppers, cherry tomatoes, lettuce, grated cheese and a dollop of soya yoghurt on top (which is obviously the one I had to fight with in order to contain all of the ingredients in the wraps)


The fajitas tasted absolutely delicious – really fresh, seasoned to perfection and most of all, they were the ultimate comfort food for my Friday night treat. I’m really pleased that BFree launched these kits, as I think the free-from market is really missing a trick with easy to make, take-away style sort of food.

I really hope that the company continues to make them, as from now on I’d quite like to make sure I have a kit in the cupboard for times when I need an easy meal or snack. I know the fajitas must have tasted good to ‘normal’ eaters, as my brother was hanging around in the kitchen waiting to taste some of the mix, and his reaction was “mmmm that’s gwwoourd” with a mouth full of food. Overall, BFree gets 10/10 yet for yet another great free-from invention. Thanks guys!

Greek inspired lamb breast in a red wine sauce with rosemary and garlic potatoes


Without question, the Greeks know how to cook a good lamb dish. For my cousins wedding on the island of Rhodes in 2013, my good friend Nikos’ mamma cooked us up what must have been the best part of a whole lamb to celebrate the occasion. It had been slow cooked (even by Greek estimations it was slooow) for three whole days before being carefully transported to Flyers beach bar for all the guests to devour. Wow, the meat simply slid off the bone and without a doubt, I think I would rate it as the best food I have ever tasted in my whole entire life – and for a food lover such as myself that is quite a statement.

The thing that was so amazing about mamma’s dish, is that there were so few ingredients incorporated. Of course, I cannot tell you the recipe as I know full well that they don’t go outside of the family and I would have to be killed if I ever got hold of it. However, I do know that slow cooking makes even the cheapest cuts of meat taste divine, and that I would put my bets on the fact that mamma may have sneaked a little dribble of the old red wine in the casserole dish – which it has to mentioned was also cooked in the stone oven in the oldest house in the whole of Lindos.

This dish was made in my, shall we say, fairly newer electric oven, and slow cooked for nearly three and a half hours on a very low heat to soak up all of the juices and flavours of the Mediterranean. I served the meat alongside roasted garlic and rosemary potatoes, drizzled in the delicious Greek olive oil that I only ever get out for special dishes, as well as minted rice as I found this to be a very popular side dish in many tavernas.

Best part of all is, the olive oil and oregano had travelled all the way from Siana in the Rhodian mountains where Nikos’ Uncle George lives. George of course speaks not a word of English, but can remember my name as being Sophia and is generally in hysterics at everything going on as we try to communicate. If you ever visit Siana, George will no doubt be sat outside the little café playing backgammon and sipping on the lethal souma – whatever you do don’t tackle the mountainous roads back home after being persuaded to down a few with the Greeks. Yammas!


  • Lamb breast
  • 1 red pepper
  • Juice of 1 lemon
  • 1 onion chopped
  • 400g tin chopped tomatoes
  • 1 tsp dried oregano
  • 1 tsp garlic granules
  • 1 gluten free chicken stock cube
  • 300 ml red wine
  • Salt and pepper
  • New potatoes
  • 1 clove garlic
  • Rosemary
  • Fresh mint chopped
  • Rice (optional) sprinkled with mint and drizzled with olive oil from potato tray.
  1. Pre-heat the oven to 160 degrees Celsius.
  2. Heat some sunflower oil in a large frying pan and brown the lamb joint. Transfer to a casserole dish.
  3. Chop the red pepper and onion into chunks and transfer to a mixing bowl. Sprinkle over the dried oregano, garlic granules and the crumbled stock cube.
  4. Pour over the red wine, chopped tomatoes and season with salt and pepper before pouring over the lamb breast
  5. Cut the lemons in half and add them to the lamb and cook in the oven for around 3 and half hours until tender.
  6. Cut the new potatoes in half and bring to the boil for a couple of minutes.
  7. Drain the water and add the grated garlic clove, sprinkle with rosemary and drizzle with olive oil before giving them a good shake.
  8. Transfer the potatoes to the oven to cook for around half an hour until golden and crispy.
  9. If making rice, add some chopped, fresh mint at the end and drizzle the olive oil from the potato tray over the top to produce a succulent and refreshing side dish.