Smoky Vegan Chicken & Chickpea Fiesta Wraps

Step 1: Make the Guacamole

1. Gather Ingredients: Have your ripe avocado, chopped coriander, lime, chili flakes, salt, and pepper ready.
2. Prepare the Avocado:
   • Cut the avocado in half with a knife, being careful not to cut through the pit.
   • Twist the halves to separate them.
   • Use a spoon to scoop out the flesh into a mixing bowl.
3. Mash the Avocado:
   • Take a fork or potato masher and mash the avocado until you achieve your desired creaminess (smooth or chunky).
4. Mix in Flavorings:
   • Add half of the chopped coriander and the juice from half a lime to the mashed avocado.
5. Season:
   • Sprinkle in about 1 teaspoon of chili flakes, along with salt and pepper to taste.
   • Mix everything until well combined.
6. Chill:
   • Cover the bowl with plastic wrap or a lid to keep it fresh, and place it in the fridge until you're ready to use it.

Step 2: Cook the Vegan Chicken

1. Prepare Your Pan:
   • Heat a large frying pan over medium heat and add 2 tablespoons of vegetable oil.
2. Check Oil Temperature:
   • Wait until the oil shimmers (this indicates it’s hot enough) before adding the vegan chicken.
3. Add Vegan Chicken:
   • Carefully add 250g of vegan 'chicken' pieces to the pan.
4. Cook the Chicken:
   • Stir the pieces frequently for 2-3 minutes. Look for a golden color on all sides, which adds flavor.
5. Season and Transfer:
   • Season the chicken lightly with salt and pepper. Once cooked, transfer the chicken to a bowl and set aside.

Step 3: Cook the Onion and Garlic

1. Add Onions to the Pan:
   • In the same pan (don’t wipe it clean), add the finely sliced red onion (1 onion).
2. Cook the Onion:
   • Cook the onion for about 8-10 minutes, stirring occasionally. You want it to become golden and slightly caramelized—this adds sweetness and depth.
3. Incorporate Garlic:
   • Add 2 minced garlic cloves to the pan and sauté for an additional 1-2 minutes. Be careful not to burn the garlic; it should just become fragrant.
4. Add Chipotles and Seasoning:
   • Stir in 2 tablespoons of chipotles in adobo and 1 tablespoon of fajita seasoning. Mix well to coat the onions and garlic with the spices.
5. Add Chickpeas and Vegan Chicken:
   • Add the drained and rinsed chickpeas (540g) and the previously cooked vegan chicken back into the pan. Stir everything together thoroughly.

Step 4: Heat Everything Through

1. Cook the Mixture:
   • Allow the mixture to cook for another 5 minutes, stirring occasionally. This helps the flavors meld together.
2. Final Touches:
   • Taste the mixture and adjust seasoning if needed (more salt, pepper, or lime juice can enhance the flavor). Squeeze a lime wedge over the filling for a burst of freshness.

Step 5: Assemble the Wraps

1. Prepare the Tortillas:
   • Take 4 tortilla wraps and lay them flat on a clean cutting board or plate.
2. Fill the Wraps:
   • Spoon the vegan chicken mixture into the center of each wrap, leaving some space around the edges to fold.
3. Add Guacamole:
   • Add a generous dollop of guacamole on top of the filling in each wrap.
4. Garnish:
   • Sprinkle the remaining chopped coriander over the guacamole for added flavor and color.
5. Roll the Wraps:
   • To roll the wraps, fold in the sides first, then roll from the bottom up to enclose the filling. Tuck it in tightly as you go to keep everything secure.
6. Serve:
   • Cut the wraps in half if desired and serve with lime wedges on the side for squeezing over. Enjoy your delicious meal!