Katsu aubergine noodles
Use lentil noodles in this dish for extra protein, or swap for rice if you prefer. The ginger really makes the recipe, so don’t be tempted to use less
Smoky vegan ‘chicken’ & chickpea wraps
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp vegetable oil
- 250g vegan ‘chicken’ pieces
- 1 red onionfinely sliced
- 2 garlic clovesfinely chopped
- 2 tbsp chipotles in adobo
- 1 tbsp fajita seasoning
- 540g jar chickpeasdrained
- ½ limesliced into thin wedges
- 4 tortilla wraps
For the guacamole
- 1 ripe avocadopeeled, stoned and halved
- 10g corianderroughly chopped
- ½ limejuiced
- 1 tsp chilli flakes
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.
