Use vegan ‘chicken’ pieces to make these wraps fully plant-based. Enjoy with our homemade guacamole for a tasty and filling family-friendly meal
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
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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.
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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.
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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.
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Cook for 5 mins until everything is piping hot. Season well, then remove from the heat and squeeze over a lime wedge.
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Fill the tortilla wraps with the vegan ‘chicken’ filling, guacamole and remaining coriander. Serve with the lime wedges for squeezing over.