Spicy jalapeno Quorn Mince served in a warmed flatbread with salad leaves, topped with minted yoghurt.

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 10


  • 400g Quorn Mince
  • 1 tbsp vegetable oil
  • 300g red onion, diced
  • 4 garlic cloves, chopped
  • 250g carrot, grated
  • 2 tbsp cumin, ground
  • 90g green Jalapeno peppers, finely chopped
  • 3 tbsp coriander, chopped
  • 100ml vegetable stock
  • Seasoning to taste
  • 10 flatbreads
  • 100g salad leaves
  • 70g yogurt, natural
  • 40g mint jelly



  1. Heat the oil in a saucepan and stir fry the onions until soft. Add the garlic and carrot and continue stir frying for approximately 3 minutes.
  2. Add the ground cumin and continue to stir fry for a further minute.
  3. Add the Quorn Mince, Jalapeno peppers, coriander and stock. Simmer, stirring occasionally for a further 10 minutes. Season to taste.
  4. Place salad leaves across the centre of each flatbread. Top with the Quorn Mince.
  5. Mix the yogurt with the mint jelly and spoon over each wrap. Fold and serve to order.


Hints & Tips

Try serving in folded flatbreads or as a baked potato filling.

Nutritional Information Per Serving

Energy: 149kcal
Fat: 4.6g
Saturates: 0.6g
Sugar: 6.3g
Salt: 1.3g

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