For the guacamole, scoop the avocado flesh into a bowl and mash, then stir through half the coriander and the lime juice. Season with the chilli flakes and some salt and pepper. Chill until needed.

Heat the oil in a large frying pan over a medium heat and, once shimmering, cook the vegan ‘chicken’ pieces for 2-3 mins, stirring often until golden on both sides. Season and remove to a bowl.

Fry the red onion and garlic in the pan for 8-10 mins until golden at the edges. Add the chipotles in adobo and the fajita seasoning, then the chickpeas and cooked vegan ‘chicken’ pieces, mixing well.

Cook for 5 mins until everything is piping hot. Season well, then remove from the heat and squeeze over a lime wedge.

Fill the tortilla wraps with the vegan ‘chicken’ filling, guacamole and remaining coriander. Serve with the lime wedges for squeezing over.