Clean eating was never so simple or delish! Soft coconut wraps burst with flavour: juicy, spiced ostrich, charred corn, jalapeño salsa, and fragrant chimichurri.
Asado-Style Burritos
Asado-Style Burritos
with gluten-free coconut wraps, salsa criolla & chimichurri
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Coconut Wraps
- Coconut Yoghurt
- Corn
- Free-range Ostrich Steak
- Green Leaves
- NOMU Mexican Spice Blend
- Onion
- Onions
- Ostrich
- Pesto Princess Chimichurri
- Pickled Jalapeños
- Plum Tomato
- Plum Tomatoes
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
- Sugar/Sweetener/Honey
COCONUT YOG & SALSA CRIOLLA
Season the yoghurt and set aside for serving. Place the white wine vinegar in a bowl with 1 tbsp of warm water. Add 1 tsp of a sweetener of choice and mix until dissolved. Toss through the diced tomatoes, the diced Onion, and the chopped pickled jalapeños (to taste). Season to taste and set aside to marinate until serving.
CHAR THE Corn
Place a nonstick pan over a high heat with a drizzle of oil. When hot, fry the Corn for 3-4 minutes until charred, shifting occasionally. Remove from the pan on completion, cover to keep warm, and set aside for serving.
CARNE ASADA
Return the pan to a high heat with another drizzle of oil. Pat the Ostrich steak dry with some paper towel. When the pan is hot, fry the steak for 2-3 minutes in total, shifting and turning until browned all over and cooked to your preference. During the final 1-2 minutes, baste the steak with a knob of butter and the Mexican spice blend to taste. Remove from the heat on completion and allow to rest in the pan for 3-5 minutes before slicing.
TIME TO TOAST
Place a clean, dry pan over a medium heat. When hot, dry toast the wraps one at a time for about 30 seconds per side until warmed through and lightly golden. Remove from the pan on completion.
BUILD-A-BURRITO
Lie the toasted wraps out flat and smear over the yoghurt and chimichurri. In the centre, create a layer of rinsed green leaves, charred Corn, and salsa criolla. Finally, top with the smoky Ostrich slices. Fold it all up and use those hands to get stuck in!
COCONUT YOG & SALSA CRIOLLA
Season the yoghurt and set aside for serving. Place the white wine vinegar in a bowl with 2 tbsp of warm water. Add 2 tsp of a sweetener of choice and mix until dissolved. Toss through the diced tomatoes, the diced Onion, and the chopped pickled jalapeños (to taste). Season to taste and set aside to marinate until serving.
CHAR THE Corn
Place a nonstick pan over a high heat with a drizzle of oil. When hot, fry the Corn for 4-5 minutes until charred, shifting occasionally. Remove from the pan on completion, cover to keep warm, and set aside for serving.
CARNE ASADA
Return the pan to a high heat with another drizzle of oil. Pat the Ostrich steak dry with some paper towel. When the pan is hot, fry the steaks for 2-3 minutes in total, shifting and turning until browned all over and cooked to your preference. During the final 1-2 minutes, baste the steaks with a knob of butter and the Mexican spice blend to taste. Remove from the heat on completion and allow to rest in the pan for 3-5 minutes before slicing.
TIME TO TOAST
Place a clean, dry pan over a medium heat. When hot, dry toast the wraps one at a time for about 30 seconds per side until warmed through and lightly golden. Remove from the pan on completion.
BUILD-A-BURRITO
Lie the toasted wraps out flat and smear over the yoghurt and chimichurri. In the centre, create a layer of rinsed green leaves, charred Corn, and salsa criolla. Finally, top with the smoky Ostrich slices. Fold it all up and use those hands to get stuck in!
COCONUT YOG & SALSA CRIOLLA
Season the yoghurt and set aside for serving. Place the white wine vinegar in a salad bowl with 1 tbsp of warm water. Add 2 tsp of a sweetener of choice and mix until dissolved. Toss through the diced tomatoes, the diced Onion, and the chopped pickled jalapeños (to taste). Season to taste and set aside to marinate until serving.
CHAR THE Corn
Place a large, nonstick pan over a high heat with a drizzle of oil. When hot, fry the Corn for 4-5 minutes until charred, shifting occasionally. Remove from the pan on completion, cover to keep warm, and set aside for serving.
CARNE ASADA
Return the pan to a high heat with another drizzle of oil. Pat the Ostrich steak dry with some paper towel. When the pan is hot, fry the steaks for 2-3 minutes in total, shifting and turning until browned all over and cooked to your preference. During the final 1-2 minutes, baste the steaks with a knob of butter and the Mexican spice blend to taste. Remove from the heat on completion and allow to rest in the pan for 3-5 minutes before slicing.
TIME TO TOAST
Place a clean, dry pan over a medium heat. When hot, dry toast the wraps one at a time for about 30 seconds per side until warmed through and lightly golden. Remove from the pan on completion and stack on a plate as you go to keep warm.
BUILD-A-BURRITO
Lie the toasted wraps out flat and smear over the yoghurt and chimichurri. In the centre, create a layer of rinsed green leaves, charred Corn, and salsa criolla. Finally, top with the smoky Ostrich slices. Fold it all up and use those hands to get stuck in!
COCONUT YOG & SALSA CRIOLLA
Season the yoghurt and set aside for serving. Place the white wine vinegar in a salad bowl with 2 tbsp of warm water. Add 1 tbsp of a sweetener of choice and mix until dissolved. Toss through the diced tomatoes, the diced Onion, and the chopped pickled jalapeños (to taste). Season to taste and set aside to marinate until serving.
CHAR THE Corn
Place a large, nonstick pan over a high heat with a drizzle of oil. When hot, fry the Corn for 4-5 minutes until charred, shifting occasionally. Remove from the pan on completion, cover to keep warm, and set aside for serving.
CARNE ASADA
Return the pan to a high heat with another drizzle of oil. Pat the Ostrich steakdry with some paper towel. When the pan is hot, fry the steaks for 2-3 minutes in total, shifting and turning until browned all over and cooked to your preference. During the final 1-2 minutes, baste the steaks with a knob of butter and the Mexican spice blend to taste. Remove from the heat on completion and allow to rest in the pan for 3-5 minutes before slicing.
TIME TO TOAST
Place a clean, dry pan over a medium heat. When hot, dry toast the wraps one at a time for about 30 seconds per side until warmed through and lightly golden. Remove from the pan on completion and stack on a plate as you go to keep warm.
BUILD-A-BURRITO
Lie the toasted wraps out flat and smear over the yoghurt and chimichurri. In the centre, create a layer of rinsed green leaves, charred Corn, and salsa criolla. Finally, top with the smoky Ostrich slices. Fold it all up and use those hands to get stuck in!
Frequently Asked Questions
What is the preparation time for Asado-Style Burritos?
The preparation time for Asado-Style Burritos with gluten-free coconut wraps, salsa criolla & chimichurri is between 15 and 30 minutes.
What is the total time required to make Asado-Style Burritos with gluten-free coconut wraps, salsa criolla & chimichurri?
The total time required to make Asado-Style Burritos with gluten-free coconut wraps, salsa criolla & chimichurri is between 30 and 45 minutes.
How many servings does Asado-Style Burritos provide?
4 servings
What are the main ingredients in Asado-Style Burritos?
Coconut Wraps, Coconut Yoghurt, Corn, Free-range Ostrich Steak, Green Leaves, NOMU Mexican Spice Blend, Onion, Onions, Ostrich, Pesto Princess Chimichurri, Pickled Jalapeños, Plum Tomato, Plum Tomatoes, White Wine Vinegar
What is the nutritional information of Asado-Style Burritos?
Calories: 838, Carbs: 105 grams, Fat: grams, Protein: 50.2 grams, Sugar: 27.8 grams, Salt: 1481 grams
How do I prepare Asado-Style Burritos?
COCONUT YOG & SALSA CRIOLLA: Season the yoghurt and set aside for serving. Place the white wine vinegar in a bowl with 2 tbsp of warm water. Add 2 tsp of a sweetener of choice and mix until dissolved. Toss through the diced tomatoes, the diced onion, and the chopped pickled jalapeños (to taste). Season to taste and set aside to marinate until serving. CHAR THE CORN: Place a nonstick pan over a high heat with a drizzle of oil. When hot, fry the corn for 4-5 minutes until charred, shifting occasionally. Remove from the pan on completion, cover to keep warm, and set aside for serving. CARNE ASADA: Return the pan to a high heat with another drizzle of oil. Pat the ostrich steak dry with some paper towel. When the pan is hot, fry the steaks for 2-3 minutes in total, shifting and turning until browned all over and cooked to your preference. During the final 1-2 minutes, baste the steaks with a knob of butter and the Mexican spice blend to taste. Remove from the heat on completion and allow to rest in the pan for 3-5 minutes before slicing. BUILD-A-BURRITO: Lie the toasted wraps out flat and smear over the yoghurt and chimichurri. In the centre, create a layer of rinsed green leaves, charred corn, and salsa criolla. Finally, top with the smoky ostrich slices. Fold it all up and use those hands to get stuck in! TIME TO TOAST: Place a clean, dry pan over a medium heat. When hot, dry toast the wraps one at a time for about 30 seconds per side until warmed through and lightly golden. Remove from the pan on completion.
What should be prepared from my kitchen to make Asado-Style Burritos?
Coconut Wraps, Coconut Yoghurt, Corn, Free-range Ostrich Steak, Green Leaves, NOMU Mexican Spice Blend, Onion, Onions, Ostrich, Pesto Princess Chimichurri, Pickled Jalapeños, Plum Tomato, Plum Tomatoes, White Wine Vinegar
How many calories does Asado-Style Burritos have?
838 calories
How much fat content does Asado-Style Burritos have?
grams
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