Quorn Buffalo Wing Tortilla Salad Bowls
These spicy vegan Quorn Buffalo Wings are served with a cooling ranch dressing in homemade tortilla salad bowls.
Equipment
1 or 2 oven-safe pudding bowls (approx. 2.5 litre - 22 x 22 x 12cm or 2.6 quarts 9 x 9 x 5 inches )
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 2 large tortilla wraps (23cm / 9 inch)
- vegetable oil spray
- 250 g pack of Quorn Buffalo Wings
FOR THE RANCH DRESSING:
- 225 g vegan mayonnaise
- 1 garlic clove, grated
- 1 tsp onion granule powder
- 1 Tbsp chopped fresh dill
- 1 Tbsp chopped fresh parsley
- 1 Tbsp chopped fresh chives
- 3 Tbsp dairy-free milk
- juice of 1/2 lemon
- pepper
FOR THE SALAD:
- 1/2 head romaine lettuce heart
- 100 g cherry tomatoes
- 1/2 large red pepper
- 1/2 small red onion
- 125 g cucumber
- 3 Tbsp corn
- 4 Tbsp black beans
- 1/2 avocado
- few sprigs of fresh coriander
Instructions
- Preheat the oven to 220°C/ Fan 200°C / 425°F/ Gas 7.
- Spray the tortilla wraps with vegetable oil on both sides. Spray the pudding bowl with oil.
- Place the first tortilla wrap in an oven-safe pudding bowl (approx. 2.5 litre - 22 x 22 x 12cm or 2.6 quarts 9 x 9 x 5 inches). Tuck it nicely at the bottom to shape it as a bowl.
- Repeat with the second tortilla wrap. (If you only have one pudding bowl, bake one tortilla bowl first in the oven for around 15 mins, then bake the second one with the Quorn Buffalo Wings).
- Scatter the Quorn Buffalo Wings on an oven tray.
- Bake the tortilla bowls and Quorn Buffalo Wings at the same time. The tortilla bowls will take around 15mins (do check from time to time so they do not burn) and the Quorn Buffalo Wings will take 16-18 mins.
- In the meantime make the ranch dressing by mixing together the vegan mayo, grated garlic, onion granules, chopped dill, chopped parsley and chopped chives. Add some dairy-free milk until you have your desired consistency. Season to taste with lemon juice and pepper. Set aside.
- To make the salad, chop the romaine lettuce heart. Cut the cherry tomatoes in quarters, slice the red pepper, red onion and cucumber. Mix all together in a salad bowl with the corn and black beans.
- When the tortilla bowls are nice and crispy, remove them from the oven and leave them to cool for a few minutes.
- Fill each tortilla bowl with the mixed salad you have just prepared. Add 4 Quorn Buffalo Wings on top of each bowl. Garnish with some fresh coriander and sliced avocado.
- Serve straight away with a generous drizzle of ranch dressing.
Nutrition
Serving: 400gCalories: 1151kcalCarbohydrates: 61gProtein: 30gFat: 88gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 1224mgPotassium: 1171mgFiber: 19gSugar: 10gVitamin A: 15144IUVitamin C: 72mgCalcium: 199mgIron: 6mg