Cajun-spiced ostrich fillet slices are wrapped up in toasted tortillas, which are layered with a smear of sriracha mayo, refreshing mint-dressed cucumber with a kick of zingy lemon juice. It’s never been so quick & easy to dive into a delicious dinner!
Fiery Sriracha & Ostrich Wraps
Fiery Sriracha & Ostrich Wraps
with mint-dressed cucumber
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Almonds
- Corn
- Cucumber
- Free-range Ostrich Fillet
- Fresh Mint
- Lemon Juice
- NOMU Cajun Rub
- Ostrich
- Piquanté Peppers
- Sriracha Mayo
- Sun-Dried Tomatoes
- Wheat Flour Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Butter
- Seasoning (salt & pepper)
MINTY CUCUMBERS
In a bowl, combine the Cucumber half-moons, the chopped mint, the drained Piquanté Peppers, the Lemon Juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
Ostrich FILLET
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
TOASTY WRAPS
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
TASTY TORTILLAS
Smear some of the mayo over a tortilla and top with the Corn and chopped tomatoes, the Cajun Ostrich, and the minty-Cucumber & peppers salad. Repeat with the remaining tortilla. Dollop over the remaining mayo and garnish with the Almonds. Close them up and dig in!
Cucumber - 50g
Fresh Mint - 5g
Piquanté Peppers - 20g
Lemon Juice - 15ml
Ostrich/free-range-ostrich-fillet/" title="View all our recipes with Free-range Ostrich Fillet at eCook">Free-range Ostrich Fillet - 150g
NOMU Cajun Rub - 5ml
Wheat Flour Tortillas - 2
Sriracha Mayo - 75ml
Corn - 50g
Sun-Dried Tomatoes - 20g
Almonds - 15g
MINTY CUCUMBERS
In a bowl, combine the Cucumber half-moons, the chopped mint, the drained Piquanté Peppers, the Lemon Juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
Ostrich FILLET
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
TOASTY WRAPS
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
TASTY TORTILLAS
Smear some of the mayo over a tortilla and top with the Corn and chopped tomatoes, the Cajun Ostrich, and the minty-Cucumber & peppers salad. Repeat with the remaining tortilla. Dollop over the remaining mayo and garnish with the Almonds. Close them up and dig in!
Cucumber - 100g
Fresh Mint - 10g
Piquanté Peppers - 40g
Lemon Juice - 30ml
Ostrich/free-range-ostrich-fillet/" title="View all our recipes with Free-range Ostrich Fillet at eCook">Free-range Ostrich Fillet - 300g
NOMU Cajun Rub - 10ml
Wheat Flour Tortillas - 4
Sriracha Mayo - 150ml
Corn - 100g
Sun-Dried Tomatoes - 40g
Almonds - 30g
MINTY CUCUMBERS
In a bowl, combine the Cucumber half-moons, the chopped mint, the drained Piquanté Peppers, the Lemon Juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
Ostrich FILLET
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
TOASTY WRAPS
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
TASTY TORTILLAS
Smear some of the mayo over a tortilla and top with the Corn and chopped tomatoes, the Cajun Ostrich, and the minty-Cucumber & peppers salad. Repeat with the remaining tortilla. Dollop over the remaining mayo and garnish with the Almonds. Close them up and dig in!
Cucumber - 150g
Fresh Mint - 15g
Piquanté Peppers - 60g
Lemon Juice - 45ml
Ostrich/free-range-ostrich-fillet/" title="View all our recipes with Free-range Ostrich Fillet at eCook">Free-range Ostrich Fillet - 450g
NOMU Cajun Rub - 15ml
Wheat Flour Tortillas - 6
Sriracha Mayo - 225ml
Corn - 150g
Sun-Dried Tomatoes - 60g
Almonds - 45g
MINTY CUCUMBERS
In a bowl, combine the Cucumber half-moons, the chopped mint, the drained Piquanté Peppers, the Lemon Juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
Ostrich FILLET
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
TOASTY WRAPS
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
TASTY TORTILLAS
Smear some of the mayo over a tortilla and top with the Corn and chopped tomatoes, the Cajun Ostrich, and the minty-Cucumber & peppers salad. Repeat with the remaining tortilla. Dollop over the remaining mayo and garnish with the Almonds. Close them up and dig in!
Cucumber - 200g
Fresh Mint - 20g
Piquanté Peppers - 80g
Lemon Juice - 60ml
Ostrich/free-range-ostrich-fillet/" title="View all our recipes with Free-range Ostrich Fillet at eCook">Free-range Ostrich Fillet - 600g
NOMU Cajun Rub - 20ml
Wheat Flour Tortillas - 8
Sriracha Mayo - 300ml
Corn - 200g
Sun-Dried Tomatoes - 80g
Almonds - 60g
Frequently Asked Questions
What is the preparation time for Fiery Sriracha & Ostrich Wraps?
The preparation time for Fiery Sriracha & Ostrich Wraps with mint-dressed cucumber is between 25 and 30 minutes.
What is the total time required to make Fiery Sriracha & Ostrich Wraps with mint-dressed cucumber?
The total time required to make Fiery Sriracha & Ostrich Wraps with mint-dressed cucumber is between 30 and 35 minutes.
How many servings does Fiery Sriracha & Ostrich Wraps provide?
4 servings
What are the main ingredients in Fiery Sriracha & Ostrich Wraps?
Almonds, Corn, Cucumber, Free-range Ostrich Fillet, Fresh Mint, Lemon Juice, NOMU Cajun Rub, Ostrich, Piquanté Peppers, Sriracha Mayo, Sun-Dried Tomatoes, Wheat Flour Tortillas
What is the nutritional information of Fiery Sriracha & Ostrich Wraps?
Calories: 1140, Carbs: 81 grams, Fat: grams, Protein: 47.4 grams, Sugar: 18 grams, Salt: 1402 grams
How do I prepare Fiery Sriracha & Ostrich Wraps?
OSTRICH FILLET: Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. MINTY CUCUMBERS: In a bowl, combine the cucumber half-moons, the chopped mint, the drained piquanté peppers, the lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside. TOASTY WRAPS: Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side. TASTY TORTILLAS: Smear some of the mayo over a tortilla and top with the corn and chopped tomatoes, the Cajun ostrich, and the minty-cucumber & peppers salad. Repeat with the remaining tortilla. Dollop over the remaining mayo and garnish with the almonds. Close them up and dig in!
What should be prepared from my kitchen to make Fiery Sriracha & Ostrich Wraps?
Almonds, Corn, Cucumber, Free-range Ostrich Fillet, Fresh Mint, Lemon Juice, NOMU Cajun Rub, Ostrich, Piquanté Peppers, Sriracha Mayo, Sun-Dried Tomatoes, Wheat Flour Tortillas
How many calories does Fiery Sriracha & Ostrich Wraps have?
1140 calories
How much fat content does Fiery Sriracha & Ostrich Wraps have?
grams
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