Vegan Chicken Tortilla
Satisfy your craving for bold, Tex-Mex-inspired flavors with this vibrant Vegan Chicken Tortilla recipe! Loaded with protein-packed vegan chicken strips, hearty black beans, and a rainbow of sautéed veggies like red and green bell peppers, this dish brings a deliciously smoky kick with cumin and paprika. The filling is perfectly complemented by warm, soft flour tortillas and fresh toppings like creamy avocado, zesty lime, and fragrant cilantro. Ready in just 40 minutes, this plant-based twist on a classic chicken tortilla wraps all the flavor you love into a meat-free, wholesome, and easily customizable meal that’s perfect for a quick weeknight dinner or a crowd-pleasing feast. Whether you're vegan or simply exploring new recipes, this one guarantees a mouthwatering experience!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 1 medium Red bell pepper, chopped
- 1 medium Green bell pepper, chopped
- 3 cloves Garlic cloves, minced
- 1 cup Frozen corn kernels
- 10 ounces Vegan chicken strips
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Vegan chicken broth
- 15 ounces Canned black beans, rinsed and drained
- 4 large Flour tortillas
- 1 large Avocado, diced
- 1 large Lime, cut into wedges
- 0.25 cup Fresh cilantro, chopped
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion, red bell pepper, and green bell pepper to the skillet and sauté for about 5 minutes, or until the vegetables are soft.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the frozen corn kernels and vegan chicken strips, and continue to cook for about 5-7 minutes, stirring occasionally.
Sprinkle the cumin powder, paprika, salt, and black pepper over the mixture and stir to combine.
Pour in the vegan chicken broth and bring to a simmer. Let it cook for about 5 minutes until the broth reduces slightly.
Stir in the canned black beans and cook for another 4 minutes until heated through.
Meanwhile, heat the flour tortillas in a dry skillet over medium heat, about 1 minute on each side until warm and slightly crispy.
To serve, place a tortilla on a plate, spoon a generous portion of the vegan chicken mixture onto the tortilla.
Top with diced avocado and a sprinkle of chopped cilantro. Serve with a lime wedge on the side for squeezing over the top.
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1224 mg | 53% | |
| Total Carbohydrate | 74.0 g | 27% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 8.3 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 1051 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
