Soak the wooden skewers in warm water for 10 minutes. Cut the chicken into small cubes. Grate the lime and squeeze the juice into a bowl. Add the yogurt and tikka paste. Add the Quorn and thread onto the skewers. Cook on a preheated ridged griddled pan, drizzle with a little olive. Fill the pita breads with some shreeded lettuce and tomato, top with the Quorn kebabs.
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|Serving Size: 1 Serving (119g)|
|Recipe Makes: 8|
|Calories from Fat: 3 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 84.2mg||3 %|
|Potassium 193.6mg||5 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 10g|
|Protein 2.2g||3 %|
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Calories per serving: 55
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