Air Fryer Vegetarian Burrito with Quorn and Pea Guacamole
A satisfying plant-based burrito combining seasoned Quorn pieces with smoky chipotle and warming spices, air-fried until golden and crispy. This recipe proves meatless doesn't mean flavor-light: the Quorn takes on deep, smoky notes from chipotle paste, smoked paprika, and cumin, while a surprising pea guacamole replaces traditional avocado. Served alongside a fresh Mexican bean salad and topped with melted cheddar, it's hearty enough for weeknight dinners but interesting enough for casual entertaining. The dual air fryer drawers cook components simultaneously, making weeknight prep efficient. This version stands out by layering unexpected textures—crispy wrap exterior, creamy pea dip, and bright tomato-chilli salsa—and using frozen peas cleverly as a protein-rich, budget-friendly guacamole base. Perfect for vegetarians, vegans adaptable by skipping cheese and yogurt, or anyone seeking quick, flavorful plant-forward meals.
Ingredients
- 5 ½ oz Quorn pieces, chicken-style
- 1 tbsp chipotle paste
- ½ tsp smoked paprika
- ½ tsp cumin powder
- 2 clove garlic, peeled
- ½ red onion, finely chopped
- 3 ½ oz passata
- 1 tsp olive oil
- ⅓ cups cooked basmati rice, microwavable pouch
- ½ 400g tin mixed beans, drained and rinsed
- ½ corn on the cob
- 4 spray spray oil
- 1 oz light cheddar, grated
- 2 large tortilla wraps, charred
- 5 ½ oz frozen peas
- 6 count cherry tomatoes, finely chopped
- 1 red chilli, finely chopped
- 1 clove garlic, peeled
- 1 lime
- 1 tbsp fat-free Greek yogurt
- fresh coriander, small handful
- 1 oz arugula
- 3 ½ oz cherry tomatoes, halved
- 1 red pepper, finely chopped
- salt
- black pepper
Instructions
- 1
Defrost peas in cold water.
- 2
Combine Quorn pieces with finely chopped half red onion, garlic, chipotle paste, smoked paprika, cumin, passata, and olive oil. Season with salt and pepper. Air fry at 350°F for 15 minutes until hot throughout.
- 3
Spray corn on the cob with oil and air fry at 400°F for about 10 minutes until cooked. Remove and cut kernels from cob, divide in half between two bowls.
- 4
Blend drained peas with coriander, peeled garlic clove, lime juice, and Greek yogurt until smooth. Season with salt and pepper.
- 5
Finely chop tomatoes and red chilli, fold into pea mixture.
- 6
Combine rice and half the mixed beans with corn kernels in one bowl.
- 7
Grate cheese. Lay out wraps and divide Quorn mixture down the middle of each. Top with bean-rice mixture and grated cheese.
- 8
Fold top and bottom edges of wrap, then fold in sides. Place seam-side down in air fryer and cook at 350°F for about 10 minutes until golden and crispy.
- 9
Assemble bean salad by combining remaining corn, remaining beans, finely chopped remaining half red onion, red pepper, and coriander. Add halved tomatoes, lime juice, and arugula.
- 10
Serve burritos with bean salad and pea guacamole.
Tips
Use dual air fryer drawers to cook Quorn and corn simultaneously at different temperatures, saving time on weeknight cooking and keeping kitchen heat lower than conventional oven methods.
Freeze pea guacamole components separately before blending for a make-ahead component: defrost peas, and store minced garlic and coriander separately for fresher final flavor.
Pack burrito filling firmly but not aggressively; leave small top and bottom gaps to allow even air circulation and crisping without filling seeping out during cooking.
Good to Know
Burritos and bean salad keep refrigerated in separate airtight containers for up to 3 days. Pea guacamole best consumed same day; may separate upon storage.
Prepare pea guacamole, bean salad components (without lime juice), and Quorn marinade up to 12 hours ahead. Assemble and air fry burritos fresh.
Serve warm burritos with chilled Mexican bean salad on the side and pea guacamole as dip. Pair with cold lime agua fresca or light lager.
Common Mistakes
Overstuff wraps; leaves insufficient space to fold edges, risking filling spillage during air frying.
Skip lime juice in pea guacamole; creates bland dip missing brightness and acidity that balances richness.
Pack Quorn mixture too loosely in wraps; results in uneven cooking and soggy rather than crispy exterior.
FAQ
Can I make these burritos with a single-drawer air fryer?
Yes. Cook Quorn pieces first at 180°C for 15 minutes, set aside, then cook corn at 200°C for 10 minutes. This adds about 10 minutes total time but uses one appliance.
What if I don't have Quorn pieces?
Seasoned chickpeas, firm tofu crumbled, or cooked lentils work well. Use equal quantities and check doneness visually; tofu may need only 10 minutes.
Can I freeze assembled burritos before air frying?
Yes, freeze up to 2 weeks. Air fry from frozen at 180°C for 18-20 minutes, checking at 15 minutes. Fillings must be fully cooked before freezing.