Quorn Tikka Mini Fillet Pitta Pockets with a Coconut Dressing

Name: Quorn Tikka Mini Fillet Pitta Pockets with a Coconut Dressing
Prep time: 5 min
Total time: 5 min
Yield: 2
Cuisine: Mexican
Ingredients: 4 baby cucumbers, thinly sliced; 1 tbsp pickled red onion; ½ mild red chilli, sliced; 1 tbsp coriander leaves; 1 tbsp coconut yoghurt; 1 lime, juice only; 4 Quorn Tikka Mini Fillets; 2 wholemeal pitta sandwich pockets; 4 little gem leaves; 2 tbsp Bombay mix

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This quick and easy-to-make tikka pitta pockets recipe can be on your plate in just 5 minutes. Our deliciously spiced and ready-to-eat vegetarian chicken tikka mini fillets are perfect for an easy, no-cook lunch any day of the week!

Simply pack NEW Quorn Tikka Mini Fillets into pitta pockets with fresh cucumber, sharp pickled onion and a cool coconut yoghurt. Trust us when we say this will be your new favourite lunchtime recipe!

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Serves 2

5 mins

Easy

225 cals
(Per serving)

2.7g of fat
(Per serving)

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Ingredients

For the cucumber salad…

4 baby cucumbers, thinly sliced
1 tbsp pickled red onion
½ mild red chilli, sliced
1 tbsp coriander leaves

For the coconut dressing…

1 tbsp coconut yoghurt
1 lime, juice only

For the sandwich…

4 Quorn Tikka Mini Fillets
2 wholemeal pitta sandwich pockets
4 little gem leaves

To serve…(optional)

2 tbsp Bombay mix

Method

For the cucumber salad…

Place all the salad ingredients into a bowl. Toss to combine.

For the coconut dressing…

Mix the coconut yoghurt and lime juice in a small bowl. Drizzle over the prepared cucumber salad.

For the sandwich…

Open each pitta pocket and fill with little gem leaves. Slice the Quorn Tikka Mini Fillets in half and divide between the pitta pockets. Add a couple of spoonful’s of cucumber salad.

Chefs tip

Swap the pitta pockets for wraps or serve with wholemeal rice for a light dinner.

Quorn Tikka Mini Fillet Pitta Pockets with a Coconut Dressing

Ingredients

Method

Chefs tip

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