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Quorn Sticky BBQ Wings Tex Mex Platter

The sweet and smoky Quorn Sticky BBQ Wings make a great combo with these spicy fajita fries and tangy mango salsa. The cooling lime and coriander dip lures you in then packs a punch with a hit of green jalapeno. It’s a tex mex fakeaway feast!

For the ultimate fajita feast, serve with warmed flour tortillas and create delicious wraps the whole family will enjoy!

Serves 2

60 mins

A Little Effort

93 cals
(Per serving)

2.1g of fat

Made with Quorn Sticky BBQ Wings

Source of Protein

Source of Fibre

Low in Saturated Fat


  • 1 pack Quorn Sticky BBQ Wings
  • 3 white potatoes
  • 1 red pepper
  • 1 green pepper
  • 1½ red onion
  • 1 tbsp fajita seasoning
  • 1 tsp olive oil

For the mango salsa:

  • 1 mango
  • 1 red chilli
  • ½ red onion
  • 20g fresh coriander
  • juice of 1 lime

For the Lime and Coriander dip:

  • 100g fat free Greek yogurt/vegan yogurt
  • 20g fresh coriander
  • Zest and juice of 1 lime
  • 15g green pickled jalapenos


  1. Preheat an oven to 200 degrees celsius fan.
  2. Cut the potatoes into fries then place on a large flat baking tray and mix with the olive oil and fajita seasoning. Place in the oven and cook for an initial 15 minutes.
  3. Place the Quorn Sticky BBQ Wings on a baking tray and cook according to the packet instructions.
  4. Cut the peppers and onions into strips then add to the tray with the partially cooked fries and cook for a further 15 minutes.

For the mango salsa

  1. peel and cut the mango into chunks, finely dice the red onion, and red chilli then add to a bowl along with the juice of 1x lime.
  2. Roughly chop the 20g of coriander and add to the salsa, giving everything a good mix.
  3. Season with salt and pepper to taste.

For the dip

  1. Finely chop the remaining coriander and pickled jalapenos and add to a bowl along with the yogurt.
  2. Add the zest and juice of the remaining lime and give everything a good mix.
  3. Serve the Sticky BBQ Wings on a platter with the fajita fries, mango salsa and dip.

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