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 Yoghurt - 20ml
White Wine Vinegar - 15ml
Plum Tomato - 1
Onion - 1
Pickled Jalapeños - 20g
Corn - 75g
Free-range Ostrich Steak - 160g
NOMU Mexican Spice Blend - 7,5ml
Coconut Wraps - 2
Pesto Princess Chimichurri - 15ml
Green Leaves - 20g
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 Yoghurt - 40ml
White Wine Vinegar - 30ml
Plum Tomato - 1
Onion - 1
Pickled Jalapeños - 40g
Corn - 150g
Free-range Ostrich Steak - 320g
NOMU Mexican Spice Blend - 15ml
Coconut Wraps - 4
Pesto Princess Chimichurri - 30ml
Green Leaves - 40g
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 Yoghurt - 60ml
White Wine Vinegar - 45ml
Plum Tomatoes - 2
Onions - 2
Pickled Jalapeños - 60g
Corn - 225g
Free-range Ostrich Steak - 480g
NOMU Mexican Spice Blend - 22,5ml
Coconut Wraps - 6
Pesto Princess Chimichurri - 45ml
Green Leaves - 60g
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!
Coconut Yoghurt - 80ml
White Wine Vinegar - 60ml
Plum Tomatoes - 2
Onions - 2
Pickled Jalapeños - 80g
Corn - 300g
Free-range Ostrich Steak - 640g
NOMU Mexican Spice Blend - 30ml
Coconut Wraps - 8
Pesto Princess Chimichurri - 60ml
Green Leaves - 80g
Woolies Products in this dish
