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Chickpea and Avocado Taquitos


  • Makes 4 large or 6 small

    For the tortilla:
  • 100g Unflavoured & Unsweetened Huel
  • 100g self raising flour
  • 1/2 tsp salt
  • 150ml warm water
  • 2 tbsp oil
  • For the filling:
  • 1 can chickpeas (rinsed and drained)
  • 1 avocado
  • juice of 1 lime
  • 2 spring onions
  • 1 tsp tamari/soy sauce
  • vegan yoghurt (optional)
  • chilli powder
  • salt and pepper (to taste)


  • First, make the tortilla. Combine the flour, Huel Powder and salt in a large bowl. In a measuring jug, mix the warm water and oil together and add to the flour mix.
  • Stir together until all ingredients are well combined and form a dough.
  • On a floured surface, knead the dough for 2-3 minutes until smooth. Divide the dough into 4-6 balls and roll each one individually. Aim for each tortilla to be as thin as possible without falling apart.
  • In a large frying pan, warm a drop of oil and cook each tortilla for 1 minute each side on a medium heat. Each side should just start to brown on any raised areas.
  • Then, heat a large frying pan over a medium heat. Add the chickpeas and tamari/soy sauce and cook, stirring occasionally until all the liquid has been absorbed. Remove from the heat and let cool for 2 to 3 minutes. Use a potato masher or fork to mash the chickpeas into small pieces.
  • Scoop the avocado flesh into a large bowl and mash until smooth but slightly chunky.
  • Lay out 1 tortilla and spread about 3 tbsps of the avocado mixture down the centre. Roll into a tube and place it seam side down on the prepared baking sheet.
  • Repeat with the remaining tortillas and enjoy!

    Nutrition (per portion)

    kcal 385
    g %TE
    % fat 21 48
    % protein 12 12
    % carbs 35 36
    of which sugars 1 1

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