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 2-3
60 mins
A Little Effort
93 cals
(Per serving)
2.1 g fat
Made with Quorn Sticky BBQ Wings
Source of protein
Source of fibre
Low in saturated fat
Ingredients
- 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
- 1 mango
- 1 red chilli
- ½ red onion
- 20g fresh coriander
- juice of 1 lime
- 100g fat free Greek yogurt/vegan yogurt
- 20g fresh coriander
- Zest and juice of 1 lime
- 15g green pickled jalapenos
Method
- Preheat an oven to 200 degrees celsius fan.
- 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.
- Place the Quorn Sticky BBQ Wings on a baking tray and cook according to the packet instructions.
- 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
- 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.
- Roughly chop the 20g of coriander and add to the salsa, giving everything a good mix.
- Season with salt and pepper to taste.
For the dip
- Finely chop the remaining coriander and pickled jalapenos and add to a bowl along with the yogurt.
- Add the zest and juice of the remaining lime and give everything a good mix.
- Serve the Sticky BBQ Wings on a platter with the fajita fries, mango salsa and dip.
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