Instructions

1. First make the spiced cabbage:  thinly slice or shred the cabbage, chilli and onion then put them in a mixing bowl. Add the oil, lime juice, agave syrup salt & pepper. Combine well, then rest.
2. Cook the vegan chicken pieces according to the instructions on the packaging. Set aside.
3. Thinly slice the onion and red pepper, then chop the garlic. Halve the tomatoes. Drain and rinse the corn and beans.
4. Heat the oil in a non-stick frying pan, add the onion and pepper pieces and sauté them for 5 minutes. Add the garlic, spices and pastes, then stir for 2 minutes.
5. Add the tomatoes, a small glass of water and bring to the boil. Season to taste.Cover and cook for 10 minutes.
6. Take off the lid, add the chicken pieces, corn and beans. Stir until the sauce has reduced. Turn off the heat, add the coriander leaves, cover and set aside.
7. Taste the red cabbage salsa, then adjust the seasoning, agave or lime according to your liking.
8. Warm the tortilla wraps in a heated pancake or griddle pan. Each should only take a minute or so.
9. Spoon some of the chicken mixture into the centre of each tortilla, topped with some spiced red cabbage.
10. Roll up and serve warm.