Omelette Wraps with Quorn & Spicy Stir Fried Vegetables
A lovely weekday dinner option that doesn’t take too much effort and tastes fresh and flavourful.
- Serves: 6 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 25 mins
2 Tbsp (30 ml) olive oil
312 g (6) Quorn Chicken Style Fillets
1 Tbsp (15 ml) sesame seeds
salt and black pepper
1 bag (500 g) Findus Wok Bali
1 tsp (5 ml) crushed garlic
1 tsp (5 ml) ginger, finely grated
½ tsp (2.5 ml) dried chilli flakes
2 Tbsp (30 ml) cake flour
¼ C (60 ml / 50 g) mascarpone
½ tsp (2.5 ml) fine salt
2 spring onions, finely sliced
¾ C (175 ml / 175 g) plain yoghurt
¼ C (60 ml) sweet chilli sauce
micro herbs (optional)
Heat half of the olive oil in a pan until hot. Fry the Quorn Chicken Style Fillets over medium heat for 4 minutes a side. Turn regularly to ensure even browning.
Add the sesame seeds at the last minute and lightly season with salt and pepper. Slice the fillets thinly and set aside.
Heat a wok until hot and add the other half of the oil. Add the Findus Wok Bali, garlic, ginger and chilli flakes and fry for 4-5 minutes until tender. Season with a splash of Soy sauce.
Use a hand blender to blend the eggs, flour, mascarpone and salt together. Stir in the spring onions.
Heat a shallow frying pan until hot and add a splash of olive oil. Pour in enough batter to form a thin egg ‘pancake’, swirling the pan to distribute the mixture evenly. Turn the temperature down to medium and cook each wrap for 30-40 seconds a side until golden. Repeat until all of the mixture has been used – it should yield 6 wraps depending on the size of your pan.
Combine the yoghurt and sweet chilli sauce and mix until smooth.
Add a dollop of the yoghurt sauce onto one half of each egg wrap. Add slices of the Quorn Chicken Style Fillets and stir fried vegetables and then roll up as you would a wrap.
Garnish with micro herbs and serve.
Optional: Serve the egg wraps with a green salad on the side.