Vegetarian and Vegan Recipes

Korean Vegan Wing Wrap With Spicy Cucumber Salad

For a picnic with a punch try our Korean vegan wing wrap with spicy cucumber salad! Load tortilla wraps with sliced cucumber and our delicious Quorn vegan Buffalo Wings coated in a homemade Gochujang sauce. These delicious vegan wings will be the highlight of any street party! Serve hot for a fakeaway feast or chilled for the perfect street party finger food.

Serves 2

25 mins

Easy

721 cals
(Per serving)

25 g of fat

Vegan

Made with Quorn Buffalo Wings

No soy
High in protein
High in fibre
Low in fat

Ingredients

  • 1 pack Quorn Buffalo Wings
  • 2 handfuls of spinach
  • 2 large tortilla wraps
  • Spicy cucumber salad:
  • 200g cucumber, scored with a fork and sliced
  • 1/2 tsp salt
  • 2 spring onions, finely sliced
  • ½ tsp ginger, grated
  • 1 clove garlic, finely minced
  • 60ml rice vinegar
  • ½ tbsp soy sauce
  • ½ tbsp toasted sesame oil
  • 1/2 tbsp maple syrup
  • 1 tsp Gochujang
  • 1 tbsp toasted sesame seeds

Method

  1. Preheat oven and baking tray to 220°C/Fan 200°C/Gas 7
  2. Mix the salt and cucumber together in a large bowl and set aside.
  3. Combine all remaining ingredients and mix well into a smooth sauce. Set aside a few tablespoons, and toss the cucumber in the remaining sauce
  4. Cook the Quorn Buffalo Wings for 16-18 minutes until crispy.
  5. Layer spinach on a warmed tortilla, add cucumber salad, buffalo wings and a drizzle of sauce. Repeat with remaining tortillas and enjoy!

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