Easy Tropical Salsa Quorn Wraps

By | November 22, 2014

Tropical Wraps Recipe

Salsa Wrap These tropical wraps have a bit of everything. They’re sweet, yet savory; hot, yet cold; spicy, yet creamy; and soft, yet crunchy. It’s like a happy little Caribbean party in your mouth.

Make the fruity salsa in advance as it works best if the chili and cilantro have time to infuse the fruitiness. In fact the salsa works pretty well on its own and you can take it along to barbecues and picnics as a versatile side dish.

This recipe uses Quorn goujons but these may not be available in every corner of the world, and you may not like Quorn. Don’t let that stop you. You can either use your favorite breaded vegetarian protein alternative, veggie sausages, or skip the crunch and use grilled tofu or haloumi cheese. Get creative.

Meat eaters could even use breaded chicken, but that would be weird.

  • Prep time:
  • Marinating time:
  • Ready in:
  • Yields: 4

Ingredients

  • Half a pineapple
  • One large or two small mangoes
  • One or two peaches/nectarines
  • Zest and juice of one lime
  • One chili pepper
  • Small bunch fresh cilantro (coriander leaf)
  • 4 -6 wraps
  • One small bag salad leaves
  • One red pepper
  • Half a small onion
  • Two tomatoes
  • Half a cup goats cheese or feta
  • 8 -12 Quorn breaded goujons or breaded vegan protein choice

Tropical Salsa Texture

I used to think that a zester was just a zester, until I got a brilliant new zester for my birthday. I know, it’s sad to want a zester for your birthday, but I did. It offers two sizes, regular zest and those fancy cocktail curls, but what I like best is how robust it is and easy to hold. When zesting you have juicy, wet hands, but this really does have a good grip, saving me from zesting my fingers.

Instructions

  1. Cut the pineapple, mango and peaches into roughly 1/3″ cubes
  2. You can mess about with the proportions and swap in nectarines, papaya, passion fruit or whatever looks good
  3. Very finely chop the chili and add it to the fruit
  4. Strip the leaves from the stalks of the cilantro, throw the stalks in the compost and chop the leaves small
  5. Throw the chopped cilantro into the mix along with the lime zest and juice
  6. Mix it well and put it in a sealed tub in the refrigerator for a couple of hours, flipping it about a couple of times to make sure it’s all mixed up
  7. Cook the Quorn according to the packet directions. If you can’t get Quorn, don’t like it, or you’re vegan, then use whatever breaded protein works for you. You could even use chicken if you enjoy eating birds.
  8. Meanwhile:
  9. Slice the onion finely
  10. Cut the pepper into strips
  11. Chop the tomato into chunks, removing and composting the seeds
  12. Have a sherry
  13. When the Quorn is cooked put a wrap on each plate
  14. Add a handful of salad leaves and pile on some pepper, onions and tomatoes
  15. Add two hot goujons per wrap
  16. Top generously with the fruit salsa
  17. Wrap up the wrap
  18. Secure each wrap with a jolly cocktail stick
  19. Serve with cutlery and napkins as the wraps should be over-stuffed and spill everywhere inelegantly.

I love Lock & Lock containers, the lock design keeps flavor and smells in, and they can cope with being dropped without bursting open and spilling stuff everywhere. They’re great for salsa because you can just give them a good shake to mix it up, without even opening them.

Inside The Wrap

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