Pita bread stuffed with Quorn Escalopes with Mozzarella & Pesto and Coleslaw

Try a warm pitta bread stuffed with delicious Quorn Mozzarella & Pesto Escalopes and a homemade coleslaw topping. This tasty lunch or light dinner is bursting with flavour and so easy to prepare.

Serves 4

45 mins

Easy

216 cals
(Per serving)

10.2g of fat
(Per serving)

Ingredients

  • 2 packages of Quorn Mozzarella & Pesto Escalopes (480g)
  • 4 pita bread

Coleslaw:

  • 300g finely shredded cabbage

  • 1 finely sliced carrot

  • 3 tablespoons crème fraîche

  • 2 tablespoons mayonnaise

  • ½ teaspoon of French mustard

  • ½ teaspoon of sugar

  • Salt

  • Pepper

  • Topping with cress and fresh herbs

Method

  1. Prepare the escalopes according to the instructions on the package.
  2. Coleslaw: Mix the crème fraîche, mayonnaise and mustard. Seasoning with sugar, salt and pepper. Mix in cabbage and carrots and stir thoroughly.
  3. Heat the pita bread for a few minutes in the oven. Fill them with schnitzel and coleslaw. Finish by topping with cress and fresh herbs. Serve and enjoy!