150g Veggie Day Chicken Style Strips
1 red bell pepper – cut into stripes
1 tsp of smoked paprika
1 tsp cayenne pepper
½ tsp onion salt
½ tsp garlic salt
Salt & pepper to taste
1 tbsp of oil for frying
For the veggie slaw:
A handful of shredded white cabbage
A handful of mixed salad leaves
2 tbsp of hummus
A squeeze of lime juice
A pinch of salt and pepper
Tortilla wraps or flatbread to serve
An additional dollop of hummus or vegan mayo to spread on the wrap
- To make the slaw mix all the ingredients together into a bowl. Leave it to one side.
- Add the oil to a frying pan on a medium heat. Once hot, add in the sliced pepper and smoked paprika, cook on a medium heat for 5 minutes until the pepper starts to soften. Add in the Veggie Day Chicken Style Strips and cook for another 5 minutes. Season with salt and pepper.
- Spread a generous dollop of hummus or vegan mayo on the flatbread and top with the veggie slaw followed by the Veggie Day Chicken Style Strips and cooked propper. Roll the wrap and tuck it in on the sides. Cut it into half and enjoy!