Vegan Chicken Tortilla

Elevate your next taco night with this vibrant Vegan Chicken Tortilla recipe—a plant-based twist on a classic favorite! Loaded with savory vegan chicken strips, colorful bell peppers, sweet corn, hearty black beans, and a medley of bold spices like cumin and paprika, this dish offers an explosion of flavor and texture in every bite. The filling is simmered to perfection in vegan chicken broth, creating a juicy, satisfying base that pairs beautifully with warm, slightly crispy flour tortillas. Topped with creamy diced avocado, fresh cilantro, and a splash of zesty lime, this healthy, dairy-free, and protein-packed recipe is both quick to prepare and irresistibly delicious. Perfect for weeknight dinners or casual gatherings, this vegan delight will satisfy everyone at the table—even the omnivores!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Heat the olive oil in a large skillet over medium heat.

Step 2

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.

Step 3

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 4

Add the frozen corn kernels and vegan chicken strips, and continue to cook for about 5-7 minutes, stirring occasionally.

Step 5

Sprinkle the cumin powder, paprika, salt, and black pepper over the mixture and stir to combine.

Step 6

Pour in the vegan chicken broth and bring to a simmer. Let it cook for about 5 minutes until the broth reduces slightly.

Step 7

Stir in the canned black beans and cook for another 4 minutes until heated through.

Step 8

Meanwhile, heat the flour tortillas in a dry skillet over medium heat, about 1 minute on each side until warm and slightly crispy.

Step 9

To serve, place a tortilla on a plate, spoon a generous portion of the vegan chicken mixture onto the tortilla.

Step 10

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

Serving size	(2062.2g)

Amount per serving	% Daily Value*
Calories	2331.8

Total Fat 97.9g	0%
Saturated Fat 19.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 4842.1mg	0%
Total Carbohydrate 287.5g	0%
Dietary Fiber 74.4g	0%
Total Sugars 32.7g
Protein 113.6g	0%

Vitamin D 0IU	0%
Calcium 745.5mg	0%
Iron 27.7mg	0%
Potassium 4418.6mg	0%

*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.

Source of Calories

Fat: 35.4%

Protein: 18.3%

Carbs: 46.3%