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Sticky Korean Quorn Fillet flatbread

Flatbreads layered with beetroot chutney, Quorn Fillets, sliced, topped with picked onions and herbs and Sriracha mayonnaise

This Korean Quorn Fillet with a sweet, spicy and sticky glaze is our new favourite kebab fakeaway. Serve with homemade pickled red onions and a drizzle of sriracha mayonnaise for a messy weekend treat!

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

Made with Quorn Vegetarian Fillets

High in Protein

Gluten Free

Low in Saturated Fat

No Soy


  • 4 Quorn Fillets, defrosted

  • 4 tbsp Korean BBQ sauce

  • 1tbsp olive or rapeseed oil

  • 4 flatbreads

  • 3 tbsp mayonnaise

  • 1 tbsp sriracha sauce

  • 4 tbsp beetroot chutney or beetroot hummus

  • 2 tbsp crispy onions

  • 2 tbsp pickled red onions – see recipe below

  • Garnish

  • Coriander leaves

  • Pickled red onions – make in advance

  • 300ml cider or white wine vinegar

  • 3 tbsp caster sugar

  • 1 tbsp sea salt

  • 6 each of black peppercorns and coriander seeds

  • 1 star anise

  • 1 bay leaf

  • 3 small red onions, sliced very finely


  1. Pre heat the oven to 180°C/Gas 4
  2. In a large bowl mix the Korean sauce with the oil and coat the Quorn fillets in the sauce.
  3. Place on a lined baking tray and bake for 15 minutes or until sticky and golden.
  4. Meanwhile, mix together the mayonnaise and sriracha, set aside. Spread each flatbread with the beetroot chutney.
  5. When cooked slice each fillet into 4 and spread over a flatbread, sprinkle over the onions and top with some pickled red onions or cabbage.
  6. Generously drizzle over the sriracha mayonnaise and garnish with fresh coriander.

To make the Pickled Red Onions:

  1. Place all ingredients apart from the onions, into a small pan and bring to a simmer.
  2. Stir to ensure sugar and salt have dissolved.
  3. Place the sliced onions into a colander and pour over some boiling water. Leave to drain then pack onion into a Kilner jar or similar.
  4. Pour over the warm vinegar and seal. Cool, then chill in the fridge.
  5. This will keep for 2 weeks.

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The nation has spoken


5 out of 5 stars


5 out of 5 stars

We made this for dinner and it was a hit. Easy to follow recipe with mostly store cupboard ingredients. It’s a really tasty dish which we served with a side of bang cauliflower. We will definitely make this again.

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