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These super simple Quorn Crunchy Fillet Burger Wraps are bursting with

flavours and textures! They are perfect for lunch with friends or just for you!

Sliced Quorn Fillet Burger is nestled on a bed of roasted vegetables, fresh pea and mint hummus and crisp salad leaves. Prepare your mouth for a flavour explosion!

Quorn Crunchy Fillet Burgers

Quorn’s new Crunchy Fillet Burgers are a fabulous addition to their vegetarian and vegan chicken range.

They are so versatile and because they are frozen, they are easy to have at hand for fast and delicious lunches and dinners whether you are a committed vegan, having a go at Veganuary or just trying to eat more plant-based meals.

With a crisp, crunchy coating on the outside and a moist, chewy, savoury filling on the inside they come out of the oven sizzling and smelling amazing!

Why We Love Quorn Crunchy Fillet Burger Wraps 

I love this particular recipe because it combines the delicious savoury flavours of Quorn’s vegan chicken fillets with the sweetness of roasted vegetables and the bright zestiness of fresh peas, mint and lemon. 

It is great:

• hot, for lunch at home.
• cold in a lunchbox when you are out and about. 
• for picnics, parties and buffets.

It’s also super easy to make and it is sure to go down well with everyone at your table. 

Notes about Ingredients

For this recipe you will need:

For the Wrap

• Quorn Crunchy Fillet Burgers – find them in the frozen aisle.
• Fresh, soft wraps or flour tortillas
• Sweet Bell Peppers – I used one red and one yellow because the colours are lovely but just use one colour if you like.
• Courgettes 
• Red Onion
• Olive Oil – for brushing the vegetables prior to roasting
• Salt

For the Hummus

• Frozen Petit Pois – nice and sweet!
• Lemon – just the juice
• Fresh Mint – dried won’t do here
• Garlic – just one clove 
• Salt and freshly ground pepper

Recipe Tips 

These quick tips should make this recipe even easier!

• Add the Quorn Crunchy Fillet Burgers to the oven once the vegetables have been roasting for 15 minutes and everything should be ready to serve at the same time.
• Do taste the hummus once you have made it and adjust to taste. You might like to add a little more salt, pepper, lemon juice or mint. 
• Prep the rest of the ingredients for your wraps while the veg and Quorn are cooking and you’ll be ready to wrap as soon as they are! 

Swaps and Switches

Not only is this recipe super easy to put together, but it is also pretty adaptable! You could:

• swap the courgette for aubergine.
• use fresh, raw veg instead of roasted – raw pepper strips, sliced tomatoes, grated carrot or beetroot would all work really well with the Quorn Fillet Burgers and the hummus.
• use sliced spring onions instead of red or fried onions instead of raw.

More Ideas for Serving Quorn Crunchy Fillet Burgers

Eat your Quorn Crunchy Fillet Burgers just as they are, hot and sizzling from the oven with new potatoes, roasties or chips and freshly steamed veg or:

• in a burger bun with vegan mayo, tomato slices and crunchy salad leaves.
• sliced on top of spring veg and drizzled with pesto.
• between two large portobello mushroom caps with onion rings and barbecue sauce.
• dunked in a large bowl of hot tomato soup.
• as part of a big buffet or picnic spread with salads, bread and dips for folk to make their own!

Quorn Crunchy Fillet Burger Wraps

These simple wraps are full of flavour and texture. Quorn Crunchy Fillet Burgers are sliced and wrapped along with a zesty pea and mint hummus, crisp salad leaves and sweet roasted vegetables.

5 from 1 vote

Print Pin Rate

Course: Lunch

Cuisine: English

Diet: Vegan, Vegetarian

Keyword: quorn recipes

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Servings: 4

Author: Chris Mosler | Thinly Spread

Ingredients

For The Wraps

• 4 large wraps
• 4 Quorn Crunchy Fillet Burgers There are two in each pack so you will need two packets.
• 1 tbsp olive oil
• 2 courgettes sliced lengthways.
• 2 bell peppers deseeded and sliced lengthways.
• 1/2 red onion peeled and sliced thinly into half moons.
• salad leaves
• pinch of salt

For the Hummus

• 200 g petit pois thawed for 2 minutes in boiling water, drained and cooled quickly under cold running water.
• 60 ml olive oil
• 1 garlic clove peeled and crushed.
• 1 tbsp lemon juice more to taste.
• handful fresh mint leaves
• salt and pepper to taste

UK Measurements - US Measurements

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Instructions

• Preheat oven to 220C/200Fan
• Place the sliced vegetables on a baking tray, brush lightly with olive oil, sprinkle with a little salt and roast in the hot oven for about 30 minutes or until softened and beginning to brown.
• Place the Quorn Crunchy Fillet Burgers on a baking tray and add to the oven halfway through the vegetables' roasting time. Cook for 17-19 minutes on the middle shelf.
• While the veg and Quorn Crunchy Fillet Burgers are roasting, make the hummus.
• Place the defrosted peas and the remaining hummus ingredients into a food processor and blend to a thick but chunky puree. Add water to thin if necessary,
• When the Fillet Burgers are cooked, slice them.
• Lay the wraps on a surface and spread them evenly with the pea hummus. Top with slices of roasted vegetable, salad leaves, onion slices and sliced Fillet Burgers.
• Fold two sides in and then roll from the bottom to the top to encase all the filling.
• Slice in half and serve.

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