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Quorn Crunchy Fillet Burger Vegan Wraps

Quorn Crunchy Fillet Burger Vegan Wrap sliced in half to show the filling with an open wrap in the shot.

Our friend Thinly Spread has created a Quorn Crunchy Fillet Burger Vegan Wrap for a delicious and easy veggie lunch. These simple wraps are full of flavour and texture.

Quorn Crunchy Fillet Burgers are sliced and wrapped along with a zesty pea and mint hummus, crisp salad leaves and sweet roasted vegetables.

Recipe by Thinly Spread.

Made with Quorn Crunchy Fillet Burger

High in Protein

High in Fibre

No Soy

Ingredients

For The Wraps

  • 4 Quorn Crunchy Fillet Burgers (two boxes)
  • 4 large wraps
  • 1 tbsp olive oil
  • 2 courgettes sliced lengthways
  • 2 bell peppers deseeded and sliced lengthways
  • ½ red onion peeled and sliced thinly into half moons
  • Salad leaves
  • Pinch of salt

For the Hummus

  • 200g petit pois thawed for 2 minutes in boiling water, drained and cooled quickly under cold running water
  • 60ml olive oil
  • 1 garlic clove peeled and crushed
  • 1 tbsp lemon juice more to taste
  • Handful fresh mint leaves
  • Salt and pepper to taste

Method

  1. Preheat oven to 220C/200Fan.
  2. Place the sliced vegetables on a baking tray, brush lightly with olive oil, sprinkle with a little salt and roast in the hot oven for about 30 minutes or until softened and beginning to brown.
  3. Place the Quorn Crunchy Fillet Burgers on a baking tray and add to the oven halfway through the vegetables' roasting time. Cook for 17-19 minutes on the middle shelf. Once cooked, simply slice and set aside.
  4. While the veg and Quorn Crunchy Fillet Burgers are roasting, make the hummus.
  5. Place the defrosted peas and the remaining hummus ingredients into a food processor and blend to a thick but chunky puree. Add water to thin if necessary.
  6. Lay the wraps on a surface and spread them evenly with the pea hummus. Top with slices of roasted vegetable, salad leaves, onion slices and sliced Fillet Burgers.
  7. Fold two sides in and then roll from the bottom to the top to encase all the filling.
  8. Slice in half and serve.

Recipe by Thinly Spread.

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