For the bagels:
In a bowl, add the baking flour, yogurt, salt and mix. Form a uniform dough, let it rest for a while and divide into 8 pieces. With your hands, roll each ball into a string and close it, forming a circle. Place the bagels on a baking tray lined with non-stick paper, brush with egg yolk and garnish with sesame seeds. Bake in a preheated oven at 180°C for 20 minutes.

For the egg salad:
Peel the eggs, cut them into small pieces and add them to a bowl. Add the avocados, chopped herbs, lemon zest, Mayo Vegan Sauce with Mild Mustard, salt and pepper and mix.
Fill the bagels with the egg salad and enjoy.

For the classic version

Add the chicken breast fillet to a large pot with plenty of water and boil for about 10-12 minutes. Drain and transfer to a bowl. Shred the chicken using 2 forks or a hand mixer. Add the Mayo Vegan Sauce with Smoked Chili Flakes and mix.

For the vegan version

Cut the smoked tofu into strips and lightly sauté in a pan. Transfer the smoked tofu to a bowl, add the Mayo Vegan Sauce with Smoked Chili Flakes and mix.

For the sweet potatoes

Wash and peel the sweet potatoes well. Cut them into cubes and transfer them to a baking tray lined with non-stick paper. Add the olive oil, salt, pepper, paprika and thyme and mix well.

Bake in a well-preheated oven at 180°C for 25 minutes in the air.

To assemble

Sprinkle some grated mozzarella or vegan cheese alternative to form the base of your tortilla. Add your chicken or vegan mixture, sweet potatoes, iceberg and cherry tomatoes. Wrap the tortillas to seal them and bake in a toaster oven.