Pita bread stuffed with Quorn Escalopes with Mozzarella & Pesto and Coleslaw
Try a warm pitta bread stuffed with delicious Quorn Mozzarella & Pesto Escalopes and a homemade coleslaw topping. This tasty lunch or light dinner is bursting with flavour and so easy to prepare.
- Vegan & Vegetarian Fillets & Pieces Recipes
- Healthy Vegetarian Recipes
- Vegan And Vegetarian Sandwich And Wrap Recipes
Serves 4
45 mins
Easy
216 cals
(Per serving)
10.2 g fat
Made with Quorn Mozzarella & Pesto Vegetarian Escalopes
Source of fibre
High in protein
No soy
Ingredients
- 2 packages of Quorn Mozzarella & Pesto Escalopes (480g)
- 4 pita bread
- 300g 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
- Prepare the escalopes according to the instructions on the package.
- Coleslaw: Mix the crème fraîche, mayonnaise and mustard. Seasoning with sugar, salt and pepper. Mix in cabbage and carrots and stir thoroughly.
- 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
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.
