Sweet 'N' Smoky BBQ Meat-Free Chick'n Wholemeal Fajitas

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips (as finely as you can!)

Peel and finely slice your red onion[s]

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium-high heat

Once hot, add the pepper strips and sliced onion to the pan and cook for 4-5 min or until the vegetables begin to soften

Once the vegetables begin to soften, add your meat-free chick'n to the pan and cook for a further 4-5 min, or until warmed through

Whilst everything is cooking, chop your cherry tomatoes roughly, then keep chopping them together until they resemble a salsa-like consistency

Add the chopped tomatoes to a bowl with your chilli flakes (can't handle the heat? Go easy), a pinch of salt and a drizzle of olive oil

Stir it all together – this is your salsa

Peel and grate your garlic

Combine your ground smoked paprika, ground coriander and ground cumin in a small bowl with 1 tsp [1 1/2 tsp] [2 tsp] sugar – this is your BBQ spice mix

Once the meat-free chick'n has warmed through, add the BBQ spice mix and the grated garlic (not a big garlic fan? Try using less!) to the pan and cook out for 2-3 min or until fragrant – this is your sweet 'n' smoky BBQ meat-free chick'n fajita filling

Add your tortillas to a plate and pop in the microwave for 20 secs on high or until warmed through

Grate your cheddar cheese

Trim then slice your spring onion[s] finely