Spicy Vegan Chicken and Bean Burritos
A quick and easy mid week meal, guaranteed to become a family favourite!

25 mins

Serves 4

You will need
4 large wheat (or corn) tortillas
300g plant-based chicken style pieces
1 x 200g can kidney beans, drained and rinsed
1 red pepper, deseeded and sliced into strips
1 yellow pepper, deseeded and sliced into strips
30g Herby Hog Spicy Chorizo flavoured seasoning
4 large frisee salad leaves
2 tbsp olive oil

Preparation
- Over a medium heat, add the olive oil, garlic and onion into a frying pan and sautee until soft. Add the chicken style pieces and seasoning. Stir continuously for 5 minutes until the chicken style pieces are completed coated with the seasoning mix and begin to brown. Add a splash of water if the mix is becoming too dry.
- Add the sliced peppers and continue to stir fry for a further 5-7 minutes
- Add the kidney beans to heat through and take on some of the seasoning.
- Lay out the tortilla wraps and place one large frisee lettuce leaf on each one
- Spoon the spicy mix equally over the lettuce leaves then roll up and serve.
Top Tips
Serve with a side of corn on the cob and sweet potato fries with vegan mayo.