Smoky vegan ‘chicken’ & chickpea wraps
Use vegan ‘chicken’ pieces to make these wraps fully plant-based. Enjoy with our homemade guacamole for a tasty and filling family-friendly meal
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2tbsp vegetable oil
- 250g vegan ‘chicken’ pieces
- 1red onion , finely sliced
- 2garlic cloves , finely chopped
- 2tbsp chipotles in adobo
- 1tbsp fajita seasoning
- 540g jar chickpeas , drained
- ½lime , sliced into thin wedges
- 4tortilla wraps
- 1ripe avocado , peeled, stoned and halved
- 10g coriander , roughly chopped
- ½lime , juiced
- 1tsp chilli flakes
Instructions
Step 1
For the guacamole, scoop the avocado flesh into a bowl and mash, then stir through half the coriander and the lime juice. Season with the chilli flakes and some salt and pepper. Chill until needed.Step 2
Heat the oil in a large frying pan over a medium heat and, once shimmering, cook the vegan ‘chicken’ pieces for 2-3 mins, stirring often until golden on both sides. Season and remove to a bowl.Step 3
Fry the red onion and garlic in the pan for 8-10 mins until golden at the edges. Add the chipotles in adobo and the fajita seasoning, then the chickpeas and cooked vegan ‘chicken’ pieces, mixing well.Step 4
Cook for 5 mins until everything is piping hot. Season well, then remove from the heat and squeeze over a lime wedge.Step 5
Fill the tortilla wraps with the vegan ‘chicken’ filling, guacamole and remaining coriander. Serve with the lime wedges for squeezing over.