Smoky vegan ‘chicken’ & chickpea wraps
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 2 tbsp vegetable oil
- 250g vegan ‘chicken’ pieces
- 1 red onion, finely sliced
- 2 garlic cloves, finely chopped
- 2 tbsp chipotles in adobo
- 1 tbsp fajita seasoning
- 540g jar chickpeas, drained
- ½ lime, sliced into thin wedges
- 4 tortilla wraps
For the guacamole
- 1 ripe avocado, peeled, stoned and halved
- 10g coriander, roughly chopped
- ½ lime, juiced
- 1 tsp chilli flakes
Method
- 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.
