1 box Fry’s Chick’n Fillets (or similar)
Dried mixed herbs
Drizzle of olive oil
250g baby tomatoes
¼ red onion
2 tbsp red wine vinegar
1 tbsp lime juice
¼ tsp garlic powder
Salt and pepper
2 avocados, peeled and flesh scooped out
1 tsp paprika
½ tsp ground cumin
Juice and zest of 1 lemon
Salt and pepper
Chipotle Mayo Drizzle:
½ cup vegan mayo
1 tsp dried chipotle spice (alternatively use smoked paprika or a few drops of your favourite hot sauce)
1 packet flour tortillas
1 red onion, thinly sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
Handful of fresh coriander, cleaned and roughly chopped
Handful of sweet, red piquant peppers, thinly sliced
These vegan chicken tortillas are packed with the zingiest and freshest flavours. If you’re looking for summery tortillas, this recipe made with Fry’s juicy Chick’n Fillets is the perfect family meal.
Prep time: 30 minutes
Cook time: 15 minutes
Combine herbs and paprika with the olive oil. Brush lightly over the fillets and cook as per packet instructions. Once cooked, slice thinly. Set aside.
Place tomatoes, red onion, red wine vinegar, lime juice and seasoning into a food processor. Pulse to lightly chop/combine. Don’t over process. The tomatoes should contain some of their shape. You can also do this by hand by finely chopping the tomatoes and red onion and combining with the other ingredients. Set aside.
Scoop the two avos out into a bowl. Add the spices, seasoning, lemon juice and zest and roughly mash with a fork. Set aside.
Chipotle Mayo Drizzle
Combine the mayo and chipotle spice and mix to combine.
1. Warm the tortillas according to packet instructions.
2. Assemble with a few slices of fillet, red onion, red/yellow and piquante peppers, and fresh coriander.
3. Top with some salsa, avo and a drizzle of lime juice.
4. Wrap tightly and enjoy!
Tip: for some added heat, why not add some finely chopped red chillies. You can enjoy these sprinkled on top of your filling or added to your salsa.
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