Chickpea and Avocado Taquitos

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