2 tablespoons tomato ketchup
2 tablespoons dark soy sauce
2 garlic cloves, crushed
1 teaspoon chilli flakes
3 x 100 g (3 1/2 oz) Quorn fillets, cut into long strips
low fat cooking spray
225 g (8 oz) courgettes, sliced
2 red onions, cut into thin wedges
1 red pepper, de-seeded and sliced
8 flour tortillas
4 tablespoons low fat natural yogurt
2 tablespoons chopped fresh coriander
1/2 Iceberg lettuce, shredded, to garnish
2 tablespoons dark soy sauce
2 garlic cloves, crushed
1 teaspoon chilli flakes
3 x 100 g (3 1/2 oz) Quorn fillets, cut into long strips
low fat cooking spray
225 g (8 oz) courgettes, sliced
2 red onions, cut into thin wedges
1 red pepper, de-seeded and sliced
8 flour tortillas
4 tablespoons low fat natural yogurt
2 tablespoons chopped fresh coriander
1/2 Iceberg lettuce, shredded, to garnish
method
1. In a bowl, mix the tomato ketchup, soy sauce, garlic and chilli flakes. Add the Quorn and mix well.
2. Spray a griddle pan with the low fat cooking spray and heat it until it just starts smoking. Add the Quorn strips, courgettes, onions and pepper to the pan. Cook them for 5 - 6 minutes over a high heat, until everything is piping hot and beginning to char around the edges. Preheat the oven to Gas Mark 7/220°C/fan oven 200°C.
3. Wrap the tortillas in foil and heat them in the oven for 5 minutes.
4. Divide the filling between the eight tortillas, drizzle over a little yogurt, scatter on the coriander and roll them up tightly. Serve the fajitas with a garnish of shredded Iceberg lettuce, allowing two per serving.
2. Spray a griddle pan with the low fat cooking spray and heat it until it just starts smoking. Add the Quorn strips, courgettes, onions and pepper to the pan. Cook them for 5 - 6 minutes over a high heat, until everything is piping hot and beginning to char around the edges. Preheat the oven to Gas Mark 7/220°C/fan oven 200°C.
3. Wrap the tortillas in foil and heat them in the oven for 5 minutes.
4. Divide the filling between the eight tortillas, drizzle over a little yogurt, scatter on the coriander and roll them up tightly. Serve the fajitas with a garnish of shredded Iceberg lettuce, allowing two per serving.
serving amount
serves 4
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