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Aga
Recipes |
Quorn Tortilla Wrap
Place the Quorn chunks in a bowl. Mix the shoyu with the chilli powder and drizzle it over the Quorn. Toss until the chunks are coated and leave it to marinate for 15 minutes.
Heat the oil in a non-stick frying pan and gently fry the marinated Quorn for 10 minutes, until it starts to colour. Remove with a slotted spoon and allow them to drain.
Mix all the salad ingredients together in a bowl and sprinkle with lemon juice or salad dressing.
Place a quarter of the salad on one half of each tortilla and add the Quorn. Grind a little black pepper over the top. Fold the tortilla in half and roll it up.
Eat immediately, or place in a picnic container and eat on the move.
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Ingredients:
8 oz (225g) Quorn chunks
2 tbsp (30ml) shoyu
Pinch of chilli powder (optional)
2 tbsp (30ml) vegetable oil
4 iceberg lettuce leaves, finely shredded
1/2 cucumber, chopped
4 ripe tomatoes chopped
Handful of fresh coriander leaves, roughly chopped
1/2 small red onion, finely shredded
4 large soft flour tortillas
1/2 lemon, juice only or 2 tbsp (30ml) of salad dressing
Black pepper to taste
Serves:
4
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