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Smoky vegan ‘chicken’ & chickpea wraps

Smoky vegan ‘chicken’ & chickpea wraps on a tray

Smoky vegan ‘chicken’ & chickpea wraps

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

Helena Busiakiewicz

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.8 out of 5.5 ratingsRate

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

Dairy-free

Egg-free

Healthy

Low calorie

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal484
fat20g
saturates3g
carbs41g
sugars6g
fibre13g
protein25g
salt1.4g

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.

Recipe from Good Food magazine, August 2024

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A star rating of 4.8 out of 5.5 ratings

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