eCook Meal
Beef Schnitzel & Mint Yoghurt Wrap
with roasted beetroot, sautéed kale & a cucumber-radish salad
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!
Serving guide
Choose your portion size.
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*
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*
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*
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*
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R81.67
for 4 servings · R20.42 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
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Beetroot needs 800 gBulk Large Carrots 3 kg 3 kg at R45.00 · 27% of packR12.00
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
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Gherkins needs 40 gMild Dill Gherkins 780 g 780 g at R63.99 · 5% of packR3.28
Not in the Woolies basket — source these elsewhere:
- Low Fat Yoghurt Plain
- Gluten-free Coconut Wraps
- Free-range Beef Schnitzel (without crumb)
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Beef Schnitzel & Mint Yoghurt Wrap?
The preparation time for Beef Schnitzel & Mint Yoghurt Wrap with roasted beetroot, sautéed kale & a cucumber-radish salad is between 15 and 30 minutes.
What is the total time required to make Beef Schnitzel & Mint Yoghurt Wrap with roasted beetroot, sautéed kale & a cucumber-radish salad?
The total time required to make Beef Schnitzel & Mint Yoghurt Wrap with roasted beetroot, sautéed kale & a cucumber-radish salad is between 40 and 55 minutes.
How many servings does Beef Schnitzel & Mint Yoghurt Wrap provide?
4 servings
What are the main ingredients in Beef Schnitzel & Mint Yoghurt Wrap?
Beef, Beef Schnitzel (without crumb), Beetroot, Cucumber, Fresh Mint, Gherkins, Gluten-free Coconut Wraps, Kale, Low Fat Yoghurt Plain 90ml, Radish, Salad Leaves, Yoghurt
What is the nutritional information of Beef Schnitzel & Mint Yoghurt Wrap?
Calories: 449, Carbs: 42 grams, Fat: grams, Protein: 46.1 grams, Sugar: 8.5 grams, Salt: 668 grams
How do I prepare Beef Schnitzel & Mint Yoghurt Wrap?
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* 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. 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. 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. 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. 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.
What should be prepared from my kitchen to make Beef Schnitzel & Mint Yoghurt Wrap?
Beef, Beef Schnitzel (without crumb), Beetroot, Cucumber, Fresh Mint, Gherkins, Gluten-free Coconut Wraps, Kale, Low Fat Yoghurt Plain 90ml, Radish, Salad Leaves, Yoghurt
How many calories does Beef Schnitzel & Mint Yoghurt Wrap have?
449 calories
How much fat content does Beef Schnitzel & Mint Yoghurt Wrap have?
grams