Made with Quorn Fajita Mini Fillets
High in Protein
Low in Saturated Fat
Gluten Free
High in Fibre
Cook mode (Keep screen awake)
Ingredients
For the Mexican mixed bean salad…
- ½ tin mixed beans, drained
- 25g sweetcorn
- ¼ green pepper, diced
- ¼ red pepper, diced
- ½ small red onion, diced
- 1 red chilli, diced
- A handful coriander, chopped
- 1 lime, juice only
For the guacamole…
- ¼ avocado
- ½ lime, juice only
- 2 cherry tomatoes, de-seeded and diced
- Pinch chilli flakes
To serve…
- 4 Quorn Fajita Mini Fillets, sliced in half
- 2 wholemeal wraps
- 2 cos lettuce leaves, shredded
- A handful of tortilla chips (optional)
Method
For the Mexican bean salad…
- Place all of the vegetarian Mexican bean salad ingredients into a bowl. Toss to combine.
For the guacamole… 2. Mash the avocado with a fork until smooth. Add the lime juice, tomato and chilli flakes. Mix well.
To serve… 3. Divide the guacamole between the 2 wraps. Spread over the base of the wraps using the back of a spoon. 4. Add 2 tablespoons of the vegetarian Mexican bean salad to each wrap. 5. Scatter over the shredded lettuce and sliced Quorn Fajita Mini Fillets.
Chefs tip
If you’re short of time, use shop bought guacamole. This recipe is also delicious with rice as a light dinner and works just as well with Quorn Sweet Chilli Mini Fillets.
Recipe Inspiration
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Serves 4
55 mins
117 cals
(Per serving)
