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
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
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
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
Free-range Ostrich Fillet - 600g
NOMU Cajun Rub - 20ml
Wheat Flour Tortillas - 8
Sriracha Mayo - 300ml
Corn - 200g
Sun-dried Tomatoes - 80g
Almonds - 60g
Woolies Products in this dish
