Ingredients for 2 wraps:

For the chickpea nuggets

1 tbsp crushed flaxseed

2 1/2 tbsp water

240 g boiled chickpeas (about 120 g dry)

1/3 cup + 1 tbsp oats

1 tbsp chickpea flour

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

1/2 tsp thyme

black pepper

For the breading

1/2 cup soy milk

1/4 cup all-purpose flour (or gluten-free flour)

a pinch of salt

1/2 cup rusks

2 tbsp chicken spice mixture

3/4 tsp garlic powder

1/2 tsp sweet paprika

1/2 tsp salt

1/2 tsp oregano

1/2 tsp coconut sugar or brown sugar

black pepper

2 tbsp sesame

For the wraps

olive oil

2 tortillas

1 handful of chopped Iceberg

4 tbsp Vegan Farmer’s Salad by Condito The Green Line

Method:

For the soy nuggets

In a bowl, mix the flaxseed with the water and set them aside until they thicken. Add all the ingredients, except for the flaxseed mixture to a food processor. Pulse for a few seconds until you have a mixture that resembles wet sand. Pour it into a bowl and add the flaxseed mixture. Stir and knead for one minute. It should be easy to shape but also relatively firm. If necessary, add a little more chickpea flour. Store the dough in the refrigerator for 30 minutes.

Lightly flour a clean surface and spread the dough. Roll it out to a thickness of about a finger and then cut it into 4 cm squares. Round the edges a little bit to shape them into nuggets.

For the breading

Preheat the oven to 200°C. In a bowl, mix the soy milk, flour and salt to prepare the batter. In a second bowl mix all the other ingredients. Take the nuggets one by one and dip them first in the batter and then in the rusks mixture. Spread them on a baking sheet lined with non-stick paper. Brush them with a little olive oil. Transfer to the oven and bake for 15 minutes.

For the wraps

Spread some Vegan Farmer’s Salad on a tortilla, add a little chopped iceberg and fill with 3-4 nuggets and enjoy!