
Vegan Harissa Spiced Flatbreads

Perfect for sharing! These flavour-packed vegan chicken flatbreads are topped with our aromatic harissa-spiced Vegan Quorn Pieces and served with a creamy hummus, a sprinkle of pomegranate and fresh coriander. Vibrant and nourishing, they’re full of wholesome ingredients so you can serve up a deliciously easy crowd-pleaser in no time at all!
Serves 4
22 mins
Easy
398 cals
(Per serving)
14g of fat
(Per serving)
Vegan
10
g fibre
(Per serving)
20.7
g protein
(Per serving)

Made with Quorn Vegan Chicken Pieces
High in Protein
Source of Fibre
Low in Saturated Fat
Ingredients
-
For the Harissa Vegan Quorn Pieces:
-
1 x 280g pack Frozen Quorn Vegan Pieces
-
2 tbsp. harissa paste
-
2 unwaxed lemons, juice only
-
1 tbsp. maple syrup
-
A drizzle olive oil
-
For the flatbreads:
-
4 flat breads
-
4 tbsp. reduced fat hummus
-
2 tsp. harissa paste
-
1 small red onion, sliced
-
A handful spinach leaves
-
4 tsp. pomegranate seeds
-
Coriander leaves
Method
For the Harissa Vegan Quorn Pieces:
- Place the harissa, lemon juice and maple syrup in a small bowl. Add 50ml of water and mix well.
- Heat a non-stick frying pan over a medium heat. Add the oil to the pan. Add the Quorn Vegan Pieces and cook for 6 minutes stirring regularly.
- Add the prepared sauce and simmer for a further 6 minutes. Set to one side and keep warm.
For the flatbreads:
- Heat a griddle pan over a medium heat. Cook the flat breads on the griddle for 1 minute each side.
- Place the hummus in a small bowl, add the harissa and lightly fold into the hummus.
- Divide the hummus mix between the flatbreads and spread evenly over the base of each flatbread.
- Top the flatbreads with cooked Harissa Vegan Quorn Pieces.
- Garnish the flatbreads with sliced red onion, spinach leaves, pomegranate seeds and coriander leaves.
Chefs tip
Why not swap the flatbreads for wraps and serve this dish as a light lunch – it can be served warm or cold.