Heat up the oil in a frying pan, over a medium-high heat.
Cook the onion until just softened and translucent - this should take a couple of minutes, they should still be crunchy.
Sprinkle in the spices and cook for a minute until fragrant, then add the garlic and cook for a minute or two more. Be careful not to burn it!
3 cloves garlic, 3 tsp cumin powder, ½ tsp chilli powder, ½ tsp cayenne powder, 1 tsp smoked paprika powder
Get the mushrooms and vegan chicken in the pan and cook for 5 and a half minutes.
250 g chestnut mushrooms, 250 g Quorn fillets
Add in the peppers and cook for 3 minutes more.
1 red pepper, 1 orange pepper
Season with the salt and squeeze over the lime juice. Give it one final stir, then it’s ready to serve!
1 tsp salt, 1 tbsp lime juice
Split the mix between 8 tortilla wraps.
8 tortilla wraps
Add any extras you may want, like the coconut yoghurt, salsa or guacamole. We like to add sriracha for an extra chilli kick
Guacamole, Salsa, Vegan sour cream
Top with optional extras such as guacamole, pico de gallo, fresh coriander, vegan sour cream and even jalapeños or hot sauce!