|Vegan chicken fillets||690g|
|Everyday Favourites wheat flour tortilla||20|
|Mexican chilli orange paste||300g|
|Vegan feta style cheese||300g|
- Defrost the chicken style vegan fillets and tear into strips.
- Deep fry the tortilla in hot oil and drain on paper.
- In a deep frying pan add the oil and cook the sliced red onion until soft, then add the Mexican orange paste and cook for 2-3 minutes.
- Add the tomato base, pulled vegan chicken, chipotle paste and chopped coriander and bring to the required temperature.
- Top the tostada with the mix, crumbled vegan feta, avocado slices, orange segments and micro coriander.
- Chargrill half a lime and serve alongside.