Quorn Meat-Free Pita Pockets

Get wrapped up in mindful, meat-free eating with this yummy and healthy Pita Pockets recipe

Serves 4

45 mins

A Challenge

Made with Quorn Pieces

High in protein
Gluten free
Low in saturated fat


To make the Garlic Yoghurt Sauce

  • 5 cloves garlic
  • 1 tsp. salt
  • ¾ cup Greek yogurt
  • 2 tbsp. lemon juice
  • 1 ½ tsp. dried ground oregano
  • 2-3 tbsp. water
  • Pepper, to taste

To make the Pita Pockets

  • 200g Quorn Pieces
  • ½ tbsp. dried ground oregano
  • 1 tsp. cumin
  • 1 tsp. turmeric
  • 4 cloves garlic, minced
  • ¼ cup olive oil
  • ½ cup tomatoes, sliced
  • ½ cup white onion, sliced
  • ½ cup cabbage, shredded
  • ½ cup cucumber, thinly sliced
  • 3 pieces whole-wheat pitas
  • Salt and pepper, to taste


To make the Garlic Yoghurt Sauce

  1. Add garlic and salt into a mortar and pestle, and grind to a rough paste.
  2. Add garlic paste into a bowl with the yogurt, lemon juice, oregano, and pepper and mix until thoroughly combined.
  3. Add water to the mixture one tablespoon at a time until yogurt achieves a spreadable consistency

To make the Pita Pockets

  1. Combine Quorn Pieces, dried oregano, cumin, turmeric, garlic, olive oil, salt, and pepper in a bowl and marinate for about 30 minutes
  2. Set a grill pan to medium/high heat.
  3. Grill the marinated pieces of Quorn until cooked through and slightly charred on the outside, about 10 minutes.
  4. Remove grilled Quorn from heat and slice thinly.
  5. Set aside and keep warm
  6. Place the pitas in a hot, dry pan until heated through and golden.
  7. Cut pitas in half and open, and keep them warm under a damp paper towel.
  8. Take one half of the pita and spread the yogurt sauce inside.
  9. Evenly distribute garnishes (tomatoes, onions, cabbage, and cucumber) into the pita, followed by the Quorn slices. Repeat until all pita pockets are filled.
  10. Top with extra yogurt sauce and serve with your favorite hot sauce

Recipe inspiration

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