Quorn is a very versatile food and, being high in protein but low in fat, is an excellent ingredient for vegetarians.
Preparation Notes
plus 15 mins for the Quorn to marinate
Ingredients
- 225g Quorn chunks
- 2 tbsp shoyu
- A pinch of chilli powder (optional)
- 2 tbsp vegetable oil
- 4 iceberg lettuce leaves, shredded
- ½ cucumber, chopped
- 4 4 ripe tomatoes, chopped
- A handful of Handful of fresh coriander leaves, roughly chopped
- ½ small red onion, shredded
- 4 large soft flour tortillas
- ½ lemon, juice only or 2 tsp of salad dressing
- black pepper, for seasoning
Method
- Place the Quorn chunks in a bowl. Mix the shoyu with the chilli powder if using and drizzle over the Quorn. Toss well to coat and leave to marinate for 15 minutes.
- Heat the oil in a non-stick frying pan and gently fry the marinated Quorn for about 10 minutes, until starting to colour. Remove with a slotted spoon and allow to drain.
- Mix all the salad ingredients together in a bowl and sprinkle with lemon juice or salad dressing.
- Place a quarter of the salad on one half of each tortilla and top with Quorn. Grind a little black pepper over. Fold the tortilla in half and roll up. Eat immediately, or place in a picnic container and eat on the move.
