Vegan version of a classic. Probably can use real chicken if you’re so inclined.
Ingredients
- Abbot’s Chopped Chick’n
- Bell Pepper
- Onion
- Taco Seasoning
- Tortillas
- Salsa or hot sauce
- Olive Oil
Method
First of all, don’t do what I did and try to cook the Chick’n from frozen. It literally says on the packet to defrost it first, so do that.
Anyway, once the Chick’n has defrosted, add it to a preheated and lightly oiled skillet and cook for a few minutes.
Add the diced bell pepper and chopped onion, and continue cooking fora few more minutes. Sprinkle the mixture with as much taco seasoning as you like, stir it around and cook for another minute or two, Move the mixture to a bowl and keep it warm. Wipe out the skillet and keep it on the heat.
Add one tortilla at a time to the still hot skillet, and warm through on both sides for 30 seconds to a minute, or until the tortilla starts to brown.
Spoon the filling into the tortilla, add whatever salsa or hot sauce you want, and wrap it the best way you can.
This picture here is obviously what happens when an untrained white boy from England adds too much filling to a tortilla that’s too small and doesn’t have the faintest idea how to actually wrap a burrito using taco-sized tortillas. Still tastes good though, so you know… whatevah.