Smoky Vegan Chicken and Chickpea Wraps with Guacamole

Name: Smoky Vegan Chicken and Chickpea Wraps with Guacamole
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 250 g vegan ‘chicken’ pieces; 540 g canned chickpeas, drained; 1 red onion, finely sliced; 2 garlic cloves, finely chopped; 2 tbsp vegetable oil; 2 tbsp chipotles in adobo; 1 tbsp fajita seasoning; 4 tortilla wraps; 1 ripe avocado; 10 g fresh coriander, roughly chopped; 1/2 lime juice; 1/2 lime, sliced into thin wedges; 1 tsp Chili flakes

These smoky, protein-packed wraps feature tender vegan chicken and hearty chickpeas tossed in a spicy chipotle-fajita sauce. Topped with fresh, creamy homemade guacamole, they're a quick and satisfying plant-based meal perfect for lunch or dinner.

Servings4 Portions

Prep Time10 Mins

Cook Time25 Mins

Difficulty

Easy

Ingredients

vegan ‘chicken’ pieces
250 g
canned chickpeas, drained
540 g
red onion, finely sliced
1
garlic cloves, finely chopped
2
vegetable oil
2 tbsp
chipotles in adobo
2 tbsp
fajita seasoning
1 tbsp
tortilla wraps
4
ripe avocado
1
fresh coriander, roughly chopped
10 g
lime juice
0.5
lime, sliced into thin wedges
0.5
Chili flakes
1 tsp

Step-by-Step Instructions

Prepare the guacamole: In a small bowl, mash the avocado flesh until smooth or slightly chunky. Stir in half of the chopped coriander and the lime juice. Season with the chili flakes, salt, and pepper to taste, then cover and chill in the refrigerator until ready to serve.

Sear the vegan chicken: Heat the vegetable oil in a large frying pan over medium heat. Once the oil is shimmering, add the vegan chicken pieces. Cook for 2-3 minutes, stirring occasionally, until they are golden brown on both sides. Remove the pieces from the pan and set aside in a bowl.

Sauté aromatics and spices: In the same pan, fry the sliced red onion and minced garlic for 8-10 minutes until the onion is soft and starting to brown at the edges. Stir in the chipotles in adobo and fajita seasoning.

Combine the filling: Add the drained chickpeas and the cooked vegan chicken back into the pan, mixing well to coat everything in the smoky spices. Cook for about 5 minutes, stirring frequently, until the mixture is piping hot. Finish with a squeeze of lime juice from one of the wedges.