Quorn Sweet Chilli Bites
Awesome and delicious Sweet Chilli Bites; a pop of tasty sweet chilli encased in our golden breadcrumbs, perfect to pick up for a picnic and the tastiest upgrade for your go-to snacks.
In a poll of 90 Netmums members, 99% would recommend Quorn Sweet Chilli Bites to friends and family.Buy now
9.9g of fat
Pack size: 180g (chilled)
Mycoprotein (40%), Sweet Chilli Sauce (18%) [Sugar, Water, Cornflour, Spirit Vinegar, Red Chilli Puree, Dried Red Pepper, Onion, Salt, Tomato Paste, Garlic Powder, Red Chilli], Seasoning (13%) [Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamine), Yeast, Salt), Textured Vegetable Protein, Rusk, Salt, Raising Agent;Ammonium Bicarbonate, Tapioca Starch, Flavourings, Free Range Egg White Powder, Yeast Extract, Salt, Onion Powder, Gelling Agent: Pectin; Spices (Black Pepper, White Pepper), Rapeseed Oil, Black Pepper Extract], Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamine), Water, Rapeseed Oil, Onion, Salt, Yeast.
For allergens, including cereals containing gluten, see ingredients in Bold.
|Typical values||Per 100g|
|of which saturates||1.0g|
|of which sugars||5.5g|
Ready to eat.
Yes, Quorn ready to eat deli products can certainly be used to cook with. Just use Quorn deli, in your recipes as you would other deli products - but keep in mind that the cooking times will most likely be shorter. You'll find some recipe inspiration on our website - click here to view our deli recipes.
Once cooked, if you have any Quorn leftovers these can be stored in the fridge. Simply make sure they're cool, then cover and refrigerate. We would advise that you use your leftovers within 48 hours and when reheating, ensure the food is piping hot throughout before serving. Remember, don’t reheat more than once.
Recipe inspirationSee all recipes
We’re still doing the maths on this one…
We’re working on carbon footprints for more of our products, and hope to have a figure for this one soon, so that you can understand the carbon emissions for farm to fork.Find out more
We're working on it