- Defrost the vegan chicken fillets for 20 minutes. In a pan, heat the olive oil and fry the shallots with the garlic until they get soft. Then, add the vegan chicken fillets and cook them on medium heat for 3 minutes on each side.
- In the same pan, add the vegetables, paprika, salt and pepper and continue cooking for another 2-3 minutes and then remove from the heat.
- Put the avocado and the rest of the ingredients in a bowl and smash them with a fork and mix them well.
- Heat the tortilla pies and place the avocado mixture in the middle. Add the iceberg on top and then the vegan chicken fillets mixture. Close and serve.
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