A quick and easy mid week meal, guaranteed to become a family favourite!
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
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.
Serve with a side of corn on the cob and sweet potato fries with vegan mayo.