Smoky vegan ‘chicken’ & chickpea wraps

• vegetable oil↗2 tbsp tbsp
• vegan ‘chicken’ pieces↗250g g
• red onion↗1

  finely sliced

• garlic cloves↗2

  finely chopped

• chipotles in adobo↗2 tbsp tbsp
• fajita seasoning1 tbsp tbsp
• chickpeas↗540g jar g

  drained

• lime↗½

  sliced into thin wedges

• tortilla wraps↗4
• ripe avocado↗1

  peeled, stoned and halved

• coriander10g g

  roughly chopped

• lime↗½

  juiced

• chilli flakes↗1 tsp tsp

Step-by-step instructions

1. 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. 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. 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. 4

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

5. 5

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