Smoky vegan ‘chicken’ & chickpea wraps
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Smoky vegan ‘chicken’ & chickpea wraps

By Helena Busiakiewicz

Use vegan ‘chicken’ pieces to make these wraps fully plant-based. Enjoy with our homemade guacamole for a tasty and filling family-friendly meal

  • Prep:10 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 484
  • fat 20g
  • saturates 3g
  • carbs 41g
  • sugars 0g
  • fibre 13g
  • protein 25g
  • salt 1.4g

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

Method

  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.

  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.

  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.

  4. Cook for 5 mins until everything is piping hot. Season well, then remove from the heat and squeeze over a lime wedge.

  5. Fill the tortilla wraps with the vegan ‘chicken’ filling, guacamole and remaining coriander. Serve with the lime wedges for squeezing over.

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