Sweet 'N' Smoky BBQ Meat-Free Chicken Fajitas

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Tip: This is to warm your tortillas later – alternatively pop them in the microwave on a plate

Deseed the 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 the 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 with the smoked paprika and BBQ sauce

Cook for 4 min or until the vegetables begin to soften

Once the vegetables begin to soften, add the meat-free chicken to the pan and cook for a further 4-5 min, or until everything is warmed through – this is your sweet 'n' smoky BBQ meat-free chicken fajita filling

While everything is cooking, chop the tomatoes roughly, until they resemble a salsa-like consistency

Add the chopped tomato to a bowl with the chilli flakes (cooking for kids? Skip the chilli!), a pinch of salt and a drizzle of olive oil

Stir it all together – this is your salsa

Add the tortillas to a baking tray

Put them in the oven for 2-3 min or until they're warmed through (alternatively, add them to a plate and microwave for 1-2 min!)

Tip: Cooking for 4? Use 2 trays!

Grate the cheddar cheese

Trim then slice the spring onion[s] finely