- 2 packages of Quorn Mozzarella & Pesto Escalopes (480 g)
- 4 pita bread
- 300 ml finely shredded cabbage
- 1 finely sliced carrot
- 3 tablespoons crème fraîche
- 2 tablespoons mayonnaise
- ½ teaspoon of French mustard
- ½ teaspoon of sugar
- Topping with cress and fresh herbs
- Prepare the escalopes according to the instructions on the package.
- Coleslaw: Mix the crème fraîche, mayonnaise and mustard. Seasoning with sugar, salt and pepper. Mix in cabbage and carrots and stir thoroughly.
- Heat the pita bread for a few minutes in the oven. Fill them with schnitzel and coleslaw. Finish by topping with cress and fresh herbs. Serve and enjoy!
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