Quorn Vegetarian Chicken Tikka Baguette with Mango Chutney

Name: Quorn Vegetarian Chicken Tikka Baguette with Mango Chutney
Prep time: 01T
Cook time: 01T
Total time: 01T
Yield: 2
Ingredients: For the Quorn Tikka ‘Chicken’ pieces:; 100g Frozen Quorn Pieces; [https://www.quorn.co.uk/products/chicken-style-pieces]; 1 tbsp. reduced fat mayonnaise; 1 tbsp. lemon juice; ½ tbsp. tikka paste; For the street food chopped salad:; ¼ cucumber, small dice; 1 large tomato, de-seeded and small dice; 25g pomegranate seeds; ½ yellow pepper, small dice; A handful of coriander leaves; ½ lime, juice only; 15g bombay mix; For the mango chutney yoghurt:; 1 ½ tbsp. low fat natural yoghurt; ½ tbsp. mango chutney; For the sandwich:; ½ a baguette; 2 leaves iceberg lettuce; ¼ red onion, finely sliced; Coriander leaves to garnish; To serve:; A handful of mini poppadoms

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Half of a Quorn Vegetarian Chicken Tikka Baguette Sandwich with the filling visible topped with red onions.

You won’t be able to resist this Vegetarian Chicken Tikka Baguette for a quick and easy lunch at home. We’ve used Quorn Pieces to make this delicious sandwich filler for an Indian inspired lunch – this really is the ultimate lunchtime sandwich!

We’d recommend serving up on a sourdough baguette, but use whatever bread you have, layer in lettuce and our spicy Quorn vegetarian chicken tikka sandwich filling, with a side of crunchy street food salad and sweet mango chutney yoghurt.

Trust us, you’ll make this again and again!

Lunch Recipe Ideas Weeknight Dinner Recipes Vegetarian Recipes Quorn Chicken Pieces & Fillets Recipes

Serves 2

20 mins

Easy

442 cals
(Per serving)

9.5g of fat
(Per serving)

8.5 g fibre
(Per serving)

20.8 g protein
(Per serving)

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Chicken Pieces

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High in Protein

Gluten Free

Low in Saturated Fat

High in Fibre

No Artificial Ingredients

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Ingredients

For the Quorn Tikka ‘Chicken’ pieces:
100g Frozen Quorn Pieces
1 tbsp. reduced fat mayonnaise
1 tbsp. lemon juice
½ tbsp. tikka paste
For the street food chopped salad:
¼ cucumber, small dice
1 large tomato, de-seeded and small dice
25g pomegranate seeds
½ yellow pepper, small dice
A handful of coriander leaves
½ lime, juice only
15g bombay mix
For the mango chutney yoghurt:
1 ½ tbsp. low fat natural yoghurt
½ tbsp. mango chutney
For the sandwich:
½ a baguette
2 leaves iceberg lettuce
¼ red onion, finely sliced
Coriander leaves to garnish
To serve:
A handful of mini poppadoms

Method

For the Quorn BBQ ‘Chicken’:

Pre-heat the oven to 180°C (fan)/200°C electric/Gas Mark 6.
Line a baking tray with baking paper, place the frozen Quorn Pieces into the baking tray and cook in a pre-heated oven for 10 minutes. Remove and allow to cool.
Place the mayonnaise, lemon juice and tikka paste into a bowl and mix well. Add the cooked Quorn Pieces and mix lightly to coat. Set to one side.

For the street food chopped salad:

Place all of the salad ingredients into a bowl and mix to combine. Set aside.

For the mango chutney yoghurt:

Mix the yoghurt and mango chutney in a small bowl. Set aside.

For the sandwich:

Slice the baguette in half. Cut along the top of each baguette half to open.
Assemble each sandwich by adding a layer of lettuce followed by a dollop of prepared Quorn ‘Chicken’ Tikka Filling.
Garnish with slices of red onion and coriander leaves.

To serve: