In a pan, heat 2 tablespoons of oil over medium heat. Add the chopped onions, bell peppers, and sliced mushrooms, sautéing until they become soft and fragrant, about 5-7 minutes.

Stir in the ginger-garlic paste and canned chickpeas, mixing everything together for another few minutes.

Pour in 1 cup of tomato paste, 1 cup of full-fat coconut milk, and sprinkle in the spices: paprika, garam masala, ground coriander, dried fenugreek leaves, salt, garlic powder, black pepper, and lime juice. Cook this wonderful mixture until heated through.

While the filling is cooking, preheat your oven to 350°F (175°C).

Take each medium tortilla and scoop a generous amount of the butter chicken mixture into the center, then carefully roll it up. Place each rolled tortilla seam-side down into a greased baking dish.

Sprinkle 1 cup of vegan cheese shreds and drizzle with hot sauce if you like some heat.

Place your baking dish in the preheated oven and bake for about 15 minutes or until the cheese is melted and bubbly.

Once done, garnish with chopped red onion and cilantro before serving.