Recipes
Quorn Pieces Festive Roll with Mushrooms & Chestnuts
Serves 4
90 mins
637 cals
(Per serving)
Made with Quorn Vegetarian Chicken Pieces
High in Protein
Gluten Free
Low in Saturated Fat
High in Fibre
No Artificial Ingredients
Cook mode (Keep screen awake)
Ingredients
- 300g chilled Quorn Pieces
- 4 tortilla wraps cut in half
- 1/2 tbsp of olive oil
- 250g of broccoli I used tender stem
- 3 spring onions finely sliced
- 100g of grated mature cheddar
- 2 tbsp of low fat mayonnaise
- Juice of 1/2 lime
- 1tsp of ground black pepper
- 1 green pepper cubed
- 2 corn on the cobs
Method
- Blanch the broccoli in boiled water for 2-3 minutes and drain, reserving a little broccoli to serve on the plates.
- Heat the oil in a pan in a medium heat and add the chilled Quorn Pieces. Cook for 3-4 minutes until a nice golden colour.
- Add the broccoli and sliced spring onions and turn off the heat.
- In a clean bowl mix the mayonnaise, lime juice, black pepper, cheese and mix.
- Add the Quorn and veggies mixture to the mayonnaise and mix until evenly coated.
- Place a tablespoon of the mixture onto each wrap taking up a third of tortilla and fold over into a triangle. Repeat this until all the mixture is used.
- Heat a dry non stick frying pan on a medium heat and cook the quesadillas for 2-3 minutes on each side.
- Whilst cooking the quesadillas boil the corn for 8-10 minutes.
- Serve with the extra broccoli to look like trees and cubed green pepper for grass, corn for the sun and mayonnaise clouds.
Chefs tip
Why not experiment with different fillings to vary packed lunches! If using Quorn frozen Pieces, simply extend the cook time!
