Loading
Vegetarian and Vegan Recipes

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

3 out of 5 stars (54)
Leave a review

Share this recipe

Share on Facebook Share on Twitter Share on Pinterest Share on Whatsapp Print

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

Serves 4

40 mins

Easy

216 cals
(Per serving)

10.2 g of fat

Made with Quorn Mozzarella & Pesto Escalopes

See product
See recipes
Source of fibre
High in protein
No soy

Ingredients

Coleslaw:
  • 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

Method

  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!

Recipe inspiration

See all recipes

The nation has spoken

3 out of 5 stars (54)

Rate & review

Leave a star rating and/or a review for this recipe. Your feedback will help the nation to make smart shopping choices, and we'll use it to learn & improve our recipes.

Leave a review