Peel the carrots and cut them in little slices, slice onion into rings, cut the tomatos and prepare the salad.
For the sauce, mix 4 tablespoons of vegan yogurt with a dash of sriracha sauce and mix it with a little pinch of pepper, salt and a dash of lemon juice.
Pulled Chunks in a pan with a little oil and fry until crispy. Fill the tortilla wrap with salad, the cut vegetable and the Pulled Chunks. Add the sauce and freshly copped parsley and serve!
