
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.
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.
Assemble and serve: Warm the tortilla wraps slightly. Spread a generous layer of guacamole onto each wrap, top with the smoky chicken and chickpea filling, and sprinkle with the remaining coriander. Serve immediately with extra lime wedges for squeezing over.
For extra crunch, add shredded lettuce or sliced radishes to the wraps. If you can't find chipotles in adobo, a teaspoon of smoked paprika and a dash of hot sauce make a great substitute. Leftover filling can be stored in the fridge for up to 3 days and is delicious in grain bowls or salads.





