Name: Smoky vegan ‘chicken’ & chickpea wraps
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 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; 1 ripe avocado peeled, stoned and halved; 10g coriander roughly chopped; ½ lime juiced; 1 tsp chilli flakes

Smoky vegan ‘chicken’ & chickpea wraps on a tray

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.