Vegetarian and Vegan Recipes

Pita bread stuffed with Quorn Escalopes with Mozzarella & Pesto and Coleslaw

Warm pita bread with delicious Quorn Mozzarella & Pesto Escalopes and coleslaw topping.

Serves 4

40 mins


216 cals
(Per serving)

10.2 g of fat

Made with Quorn Mozzarella & Pesto Escalopes

Source of fibre
High in protein
No soy


  • 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
  • Salt
  • Pepper
  • Topping with cress and fresh herbs


  1. Prepare the escalopes according to the instructions on the package.
  2. Coleslaw: Mix the crème fraîche, mayonnaise and mustard. Seasoning with sugar, salt and pepper. Mix in cabbage and carrots and stir thoroughly.
  3. 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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