• Prepare the tortillas as given in the other post or use store-bought ones.

Instructions for the Vegan Chicken Strips

• Preheat the oven to 500°F/250°C.
• Heat water (about 3 cups) in a large pot and toss in the dried TVP Soy Strips once it’s boiling.***
• Meanwhile mix the chickpea flour, sriracha, 1/4 teaspoon salt and water in a large bowl (it should have the consistency of an egg, add more water or flour if needed).
• In another bowl prepare a mixture of panko flakes, dill, paprika powder, onion powder, 1/2 teaspoon salt and garlic powder.
• When the TVP strips are soft, drain them and gently press excess water out of them.
• Toss the TVP strips first in the chickpea flour-water mixture until coated evenly, then in the breadcrumbs.
• Place them on a baking sheet and bake them for about 15-20 minutes until lightly golden and crispy.

Instructions for the Cilantro Coconut Sauce

• Add all the ingredients for the sauce in a high-speed blender and blend until completely smooth. If you want the sauce to be thinner, you can always add more water.

Instructions for assembling

• Quarter the cherry tomatoes, scoop out the avocado flesh and cut it in cubes. Wash the salad.
• Divide the salad onto the 4 tortillas, add the avocado cubes and cherry tomatoes. Add the vegan chicken strips, drizzle with the cilantro coconut sauce and top with chopped cilantro.
• Enjoy!