Air Fryer Vegetarian Burrito with Quorn Pieces

Name: Air Fryer Vegetarian Burrito with Quorn Pieces
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Cuisine: Mexican
Ingredients: 150g Quorn Vegetarian Chicken Pieces; 1 tbsp chipotle paste; ½ tsp smoked paprika; ½ tsp cumin powder; 2 cloves garlic; ½ red onion; 100g passata; 1 tsp olive oil; 75g cooked basmati rice (we used Tilda microwavable basmati rice pouch); 1 400g tin of mixed beans (half is for the bean salad); 1 corn on the cob (half is for the bean salad); 4 sprays of spray oil; 30g light cheddar; 2 large tortilla wraps (we used Mission charred wraps); 150g frozen peas; 6 cherry tomatoes; 1 red chilli; 1 clove of garlic; 1 lime; 1 tbsp fat free Greek yogurt; A small handful of fresh coriander; 1 lime; ½ red onion; 25g rocket; 100g cherry tomatoes; 1 red pepper; A small handful of fresh coriander

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Air fryer vegetarian burrito cut in half to show the filling including Quorn Vegetarian Chicken Pieces, sweetcorn and kidney beans with a side of guacamole.

Say goodbye to sad, soggy burritos, our Vegetarian Air Fryer Burrito is the Quorn take on a Mexican classic and packed full of flavour.

Quorn Vegetarian Chicken Pieces are seasoned with spicy chipotle paste, garlic, onions and roasted in the air fryer before being rolled up tight with corn, beans, rice and melty cheese. Simply crisp up in the air fryer until totally oozy and cheesy!

Serve these delicious vegetarian burritos with a sweet and spicy pea guacamole, and a bean packed Mexican inspired salad.

Vegan & Vegetarian Fillets & Pieces Recipes Vegan And Vegetarian Mexican Recipes Vegan and Vegetarian Air Fryer Recipes Weeknight Dinner Recipes

Serves 2

45 mins

Easy

605 cals
(Per serving)

14.8g of fat

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Chicken Pieces

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High in Protein

Gluten Free

Low in Saturated Fat

No Soy

Ingredients

150g Quorn Vegetarian Chicken Pieces
1 tbsp chipotle paste
½ tsp smoked paprika
½ tsp cumin powder
2 cloves garlic
½ red onion
100g passata
1 tsp olive oil
75g cooked basmati rice (we used Tilda microwavable basmati rice pouch)
1 400g tin of mixed beans (half is for the bean salad)
1 corn on the cob (half is for the bean salad)
4 sprays of spray oil
30g light cheddar
2 large tortilla wraps (we used Mission charred wraps)

For the Pea Guacamole:

150g frozen peas
6 cherry tomatoes
1 red chilli
1 clove of garlic
1 lime
1 tbsp fat free Greek yogurt
A small handful of fresh coriander

For the Mexican Bean Salad:

1 lime
½ red onion
25g rocket
100g cherry tomatoes
1 red pepper
A small handful of fresh coriander

Method

Recipe is based on a two-drawer air fryer.

Put your peas in a bowl of cold water to defrost.
Place the Quorn Pieces in a large bowl, then finely chop half the red onion and the garlic then add to the bowl along with the chipotle paste, paprika, cumin, passata and olive oil. Season with salt and pepper to taste then mix until well combined. Put in one of your air fryer drawers and cook at 180°C for 15 minutes until the Quorn Pieces are piping hot throughout.
In your other drawer, place your corn on the cob and spray with spray oil and cook for around 10 minutes at 200°C until cooked through. Remove your corn on the cob and cut off the kernels then place half the kernels in one bowl and half in another.
For your pea guacamole, drain your now defrosted peas and place in a food processor along with the coriander, a clove of peeled garlic, the juice of one lime and the Greek yogurt. Season with salt and pepper to taste then whizz everything up to make a smooth dip.
Finely chop your tomatoes and red chilli and mix in with your whizzed up peas then place in a serving bowl.
Add your rice to one of the bowls of corn along with half your rinsed mixed beans mix to combine.
Grate your cheese. When your Quorn Pieces are cooked, lay out your two wraps then divide the Quorn Pieces mix between the two wraps in a line down the middle of the wraps leaving a gap at the top and bottom. Add your beanie rice on top and then the grated cheese.
Fold over the top and bottom edges of the wrap then fold in the sides to create a little bundle. Place the burritos seam side down in your air fryer and cook at 180°C for around 10 minutes until golden and crispy on the outside and piping hot throughout.
Whilst the burritos are cooking you can assemble your Mexican bean salad. In the remaining bowl of corn, add your remaining mixed beans, then finely chop the remaining half of red onion, the red pepper and coriander then add to the bowl. Cut the tomatoes in half and add to the bowl along with the juice on one lime and your rocket leaves. Give everything a good mix.
Serve your burritos with your Mexican bean salad and pea guacamole.