1. Defrost the vegan chicken fillets for 20 minutes. In a pan, heat the olive oil and fry the shallots with the garlic until they get soft. Then, add the vegan chicken fillets and cook them on medium heat for 3 minutes on each side.
2. In the same pan, add the vegetables, paprika, salt and pepper and continue cooking for another 2-3 minutes and then remove from the heat.
3. Put the avocado and the rest of the ingredients in a bowl and smash them with a fork and mix them well.
4. Heat the tortilla pies and place the avocado mixture in the middle. Add the iceberg on top and then the vegan chicken fillets mixture. Close and serve.

Kali Orexi!

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