Vegetarian Turkish Wraps with Quorn Salt and Pepper tenders

These vegetarian Turkish wraps are packed full of delicious Mediterranean flavours. The creamy baba ghanoush pairs perfectly with Quorn Salt and Pepper tenders. Quick and easy to prepare for a tasty lunch – just make sure you save some of the baba ghanoush for extra dipping!

Serves 4

45 mins

Easy

Ingredients

  • 6 Quorn Salt and Pepper Tenders
  • 4 Turkish wraps
  • ½ red onion, thinly sliced
  • ½ a cucumber, sliced
  • 4 tbsp pomegranate seeds
  • 4 tbsp coconut yoghurt
  • 2 tsp pomegranate molasses
  • 20g bistro salad leaves
  • 1 handful of mint leaves
  • For the baba ghanoush:
  • 1 aubergine
  • 1 tbsp tahini
  • 1 garlic clove
  • Juice of 1 lemon
  • 1 tbsp olive oil
  • Salt and pepper, to taste

Method

  1. Place the aubergine onto a baking tray. Pre-heat the grill to high and grill the aubergine on all sides turning regularly to blacken and char the skin. This will take approximately 15-20 minutes.
  2. Once charred, place the aubergine in tin foil for 5 minutes. Remove the skin and discard. Place the aubergine flesh in a food processor. Add the remaining ingredients and blitz to combine. Season to taste with salt and pepper.
  3. Pre-heat the oven to 200C/400F/gas mark 6. Cook the Quorn Salt and Pepper Tenders as per pack instructions.
  4. Heat a griddle pan over a high heat. Griddle the wraps for 1-2 minutes on each side.
  5. To serve, spread a dollop of baba ghanoush onto each wrap. Top with Quorn Salt and Pepper Tenders, sliced red onion, sliced cucumber and pomegranate seeds.
  6. Drizzle with coconut yoghurt and pomegranate molasses and enjoy!