This delicious dinner would take first place in a wrap battle! Sizzling beef schnitzel strips are accompanied by a mix of tangy gherkins, minty yoghurt and a radish & cucumber salad. Featuring a coconut wrap and sided with roasted beetroot, it’s the best on the block!
Beef Schnitzel & Mint Yoghurt Wrap
Beef Schnitzel & Mint Yoghurt Wrap
with roasted beetroot, sautéed kale & a cucumber-radish salad
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beef
- Beetroot
- Cucumber
- Free-Range Beef Schnitzel (without crumb)
- Fresh Mint
- Gherkins
- Gluten-free Coconut Wrap
- Gluten-free Coconut Wraps
- Kale
- Low Fat Yoghurt Plain
- Low Fat Yoghurt Plain 90ml
- Radish
- Salad Leaves
- Yoghurt
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Paper Towel
ROAST UP
Preheat the oven to 200°C. Place the beetroot chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
DREAMY DRESSING
In a bowl, combine the cucumber half-moons, sliced radish, a drizzle of oil, and seasoning. In a separate small bowl, combine the yoghurt, diced gherkins, ½ the chopped mint, and seasoning.
KEEPIN IT KALE
Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and well coated. Place a nonstick pan over medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and return to the bowl. Cover with a plate and set aside to keep warm until serving.
WRAPPING IT UP
Return the pan, wiped down, to a medium-high heat. When hot, dry toast the wrap for 30 seconds per side until warmed through. Remove from the pan.
SIZZLING SCHNITZEL
When the roast has 10-15 minutes to go, return the pan to a high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, fry the schnitzel for 30-60 seconds per side until golden and cooked through. In the final minute, add a knob of butter and baste the schnitzel. Remove from the pan, slice into thick strips, and season.
WRAP UP THE NIGHT
Time to assemble! Lay the wrap down, top with the sautéed kale, rinsed salad leaves, beef strips and a dollop of the mint yoghurt dressing. Side with the beetroot and the radish-cucumber salad. *Drops mic*
Beetroot - 200g
Cucumber - 50g
Radish - 20g
Yoghurt - 1
Gherkins - 10g
Fresh Mint - 4g
Kale - 50g
Gluten-free Coconut Wrap - 1
Free-range Beef Schnitzel (without crumb) - 150g
Salad Leaves - 20g
ROAST UP
Preheat the oven to 200°C. Place the beetroot chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
DREAMY DRESSING
In a bowl, combine the cucumber half-moons, sliced radish, a drizzle of oil, and seasoning. In a separate small bowl, combine the yoghurt, diced gherkins, ½ the chopped mint, and seasoning.
KEEPIN IT KALE
Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and well coated. Place a nonstick pan over medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and return to the bowl. Cover with a plate and set aside to keep warm until serving.
WRAPPING IT UP
Return the pan, wiped down, to a medium-high heat. When hot, dry toast the wraps one at a time for 30 seconds per side until warmed through. Remove from the pan and stack on a plate. Cover the wraps with a clean tea towel to keep warm.
SIZZLING SCHNITZEL
When the roast has 10-15 minutes to go, return the pan to a high heat with a drizzle of oil. Pat the schnitzels dry with paper towel. When hot, fry the schnitzels for 30-60 seconds per side until golden and cooked through. In the final minute, add a knob of butter and baste the schnitzels. Remove from the pan, slice into thick strips, and season.
WRAP UP THE NIGHT
Time to assemble! Lay the wrap down, top with the sautéed kale, rinsed salad leaves, beef strips and a dollop of the mint yoghurt dressing. Side with the beetroot and the radish-cucumber salad. *Drops mic*
Beetroot - 400g
Cucumber - 100g
Radish - 40g
Yoghurt - 1
Gherkins - 20g
Fresh Mint - 8g
Kale - 100g
Gluten-free Coconut Wraps - 2
Free-range Beef Schnitzel (without crumb) - 300g
Salad Leaves - 40g
ROAST UP
Preheat the oven to 200°C. Place the beetroot chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
DREAMY DRESSING
In a bowl, combine the cucumber half-moons, sliced radish, a drizzle of oil, and seasoning. In a separate small bowl, combine the yoghurt, diced gherkins, ½ the chopped mint, and seasoning.
KEEPIN IT KALE
Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and well coated. Place a nonstick pan over medium heat. When hot, sauté the kale for 3-5 minutes until wilted. Remove from the pan and return to the bowl. Cover with a plate and set aside to keep warm until serving.
WRAPPING IT UP
Return the pan, wiped down, to a medium-high heat. When hot, dry toast the wraps one at a time for 30 seconds per side until warmed through. Remove from the pan and stack on a plate. Cover the wraps with a clean tea towel to keep warm.
SIZZLING SCHNITZEL
When the roast has 10-15 minutes to go, return the pan to a high heat with a drizzle of oil. Pat the schnitzels dry with paper towel. When hot, fry the schnitzels for 30-60 seconds per side until golden and cooked through. You might have to do this step in batches. In the final minute, add a knob of butter and baste the schnitzels. Remove from the pan, slice into thick strips, and season.
WRAP UP THE NIGHT
Time to assemble! Lay the wrap down, top with the sautéed kale, rinsed salad leaves, beef strips and a dollop of the mint yoghurt dressing. Side with the beetroot and the radish-cucumber salad. *Drops mic*
Beetroot - 600g
Cucumber - 150g
Radish - 60g
Low Fat Yoghurt Plain 90ml - 1
Gherkins - 30g
Fresh Mint - 12g
Kale - 150g
Gluten-free Coconut Wraps - 3
Free-range Beef Schnitzel (without crumb) - 450g
Salad Leaves - 60g
ROAST UP
Preheat the oven to 200°C. Place the beetroot chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
DREAMY DRESSING
In a bowl, combine the cucumber half-moons, sliced radish, a drizzle of oil, and seasoning. In a separate small bowl, combine the yoghurt, diced gherkins, ½ the chopped mint, and seasoning.
KEEPIN IT KALE
Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and well coated. Place a nonstick pan over medium heat. When hot, sauté the kale for 3-5 minutes until wilted. Remove from the pan and return to the bowl. Cover with a plate and set aside to keep warm until serving.
WRAPPING IT UP
Return the pan, wiped down, to a medium-high heat. When hot, dry toast the wraps one at a time for 30 seconds per side until warmed through. Remove from the pan and stack on a plate. Cover the wraps with a clean tea towel to keep warm.
SIZZLING SCHNITZEL
When the roast has 10-15 minutes to go, return the pan to a high heat with a drizzle of oil. Pat the schnitzels dry with paper towel. When hot, fry the schnitzels for 30-60 seconds per side until golden and cooked through. You might have to do this step in batches. In the final minute, add a knob of butter and baste the schnitzels. Remove from the pan, slice into thick strips, and season.
WRAP UP THE NIGHT
Time to assemble! Lay the wrap down, top with the sautéed kale, rinsed salad leaves, beef strips and a dollop of the mint yoghurt dressing. Side with the beetroot and the radish-cucumber salad. *Drops mic*
Beetroot - 800g
Cucumber - 200g
Radish - 80g
Low Fat Yoghurt Plain - 1
Gherkins - 40g
Fresh Mint - 15g
Kale - 200g
Gluten-free Coconut Wraps - 4
Free-range Beef Schnitzel (without crumb) - 600g
Salad Leaves - 80g
Woolies Products in this dish
