eCook Meal
Asado-Style Burritos
with gluten-free coconut wraps, salsa criolla & chimichurri
Clean eating was never so simple or delish! Soft coconut wraps burst with flavour: juicy, spiced ostrich, charred corn, jalapeƱo salsa, and fragrant chimichurri.
Serving guide
Choose your portion size.
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 jalapeƱos (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 jalapeƱos (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 jalapeƱos (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 jalapeƱos (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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R252.55
for 4 servings Ā· R63.14 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 Ā· 23% of packR4.57
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White Wine Vinegar needs 60 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 Ā· 24% of packR10.80
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 Ā· whole pack (size can't be divided)R6.99
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Pickled JalapeƱos needs 80 gSliced Pickled JalapeƱos 400 g 400 g at R59.99 Ā· 20% of packR12.00
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Free-range Ostrich Steak needs 640 gOstrich Steaks Avg 1 kg 1 kg at R216.99 Ā· 64% of packR138.87
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Plum Tomatoes needs 2Whole Red Baby Plum Tomatoes in Tomato Juice 400 g R39.99 Ā· whole pack (size can't be divided)R39.99
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Coconut Yoghurt needs 80 mlFabulously Fruity Pineapple And Coconut Yoghurt Buttons 8 g R21.99 Ā· whole pack (size can't be divided)R21.99
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Corn needs 300 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 Ā· 72% of packR17.34
Not in the Woolies basket ā source these elsewhere:
- NOMU Mexican Spice Blend
- Coconut Wraps
- Pesto Princess Chimichurri
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Yoghurt, Corn, Gluten-free Coconut Wraps, Green Leaves, NOMU Mexican Spice Blend, Onion, Ostrich, Ostrich Steak, Pesto Princess Chimichurri, Pickled JalapeƱo, Plum Tomato, 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?
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! 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. 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 jalapeƱos (to taste). Season to taste and set aside to marinate until serving. 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 Yoghurt, Corn, Gluten-free Coconut Wraps, Green Leaves, NOMU Mexican Spice Blend, Onion, Ostrich, Ostrich Steak, Pesto Princess Chimichurri, Pickled JalapeƱo, Plum Tomato, White Wine Vinegar
How many calories does Asado-Style Burritos have?
838 calories
How much fat content does Asado-Style Burritos have?
grams