Tortilla wraps are loaded with tender ostrich fillet slices, a guacamole & sour cream sauce, black beans, and lots more mouthwatering flavours. It’s a Mexican fiesta, Chef!
Mexican Ostrich Fillet Wraps
Mexican Ostrich Fillet Wraps
with a sour cream sauce, black beans & pickled jalapeños
Hands on Time: 25 - 30 minutes
Overall Time: 35 - 35 minutes
Ingredients:
- Black Beans
- Free-range Ostrich Fillet
- Fresh Coriander
- Grated Cheddar & Mozzarella Cheese
- Green Leaves
- Guacamole
- Lemon Juice
- NOMU Mexican Spice Blend
- Ostrich
- Sliced Pickled Jalapeños
- Sour Cream
- Wheat Flour Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
- Sugar/Sweetener/Honey
NICE & SPICY MIX
In a small bowl, combine the rinsed black beans, the chopped jalapeños (to taste), ½ the lemon juice (to taste), a sweetener, and seasoning. Set aside.
GUAC YOUR WORLD
In another bowl, combine the sour cream, the guacamole, the remaining lemon juice (to taste), ½ the chopped coriander, and seasoning. Set aside.
EXCELLENT OSTRICH
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 spice blend. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
TOR-TALLY TERRIFIC
Return the pan, wiped down, to medium heat. Add a tortilla and top half with some of the guacamole sauce, some of the shredded leaves, some of the black bean mixture, some of the fillet slices, some of the reserved pan juices, some of the grated cheese, and seasoning. Be careful when portioning the ingredients so there are enough fillings for each tortilla. Fold over the other side of the wrap to create a half-moon. Carefully flip and toast, 2-3 minutes. Repeat with the remaining tortilla.
THAT LOOKS GOOD!
Plate up the ostrich wraps. Sprinkle over the remaining coriander. Serve with any remaining guacamole sauce. Go for it, Chef!
Black Beans - 60g
Sliced Pickled Jalapeños - 10g
Lemon Juice - 15ml
Sour Cream - 20ml
Guacamole - 40g
Fresh Coriander - 4g
Free-range Ostrich Fillet - 150g
NOMU Mexican Spice Blend - 7,5ml
Wheat Flour Tortillas - 2
Green Leaves - 20g
Grated Cheddar & Mozzarella Cheese - 30g
NICE & SPICY MIX
In a small bowl, combine the rinsed black beans, the chopped jalapeños (to taste), ½ the lemon juice (to taste), a sweetener, and seasoning. Set aside.
GUAC YOUR WORLD
In another bowl, combine the sour cream, the guacamole, the remaining lemon juice (to taste), ½ the chopped coriander, and seasoning. Set aside.
EXCELLENT OSTRICH
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 spice blend. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
TOR-TALLY TERRIFIC
Return the pan, wiped down, to medium heat. Add a tortilla and top half with some of the guacamole sauce, some of the shredded leaves, some of the black bean mixture, some of the fillet slices, some of the reserved pan juices, some of the grated cheese, and seasoning. Be careful when portioning the ingredients so there are enough fillings for all the tortillas. Fold over the other side of the wrap to create a half-moon. Carefully flip and toast, 2-3 minutes. Repeat with the remaining tortillas.
THAT LOOKS GOOD!
Plate up the ostrich wraps. Sprinkle over the remaining coriander. Serve with any remaining guacamole sauce. Go for it, Chef!
Black Beans - 120g
Sliced Pickled Jalapeños - 20g
Lemon Juice - 30ml
Sour Cream - 40ml
Guacamole - 80g
Fresh Coriander - 8g
Free-range Ostrich Fillet - 300g
NOMU Mexican Spice Blend - 15ml
Wheat Flour Tortillas - 4
Green Leaves - 40g
Grated Cheddar & Mozzarella Cheese - 60g
NICE & SPICY MIX
In a small bowl, combine the rinsed black beans, the chopped jalapeños (to taste), ½ the lemon juice (to taste), a sweetener, and seasoning. Set aside.
GUAC YOUR WORLD
In another bowl, combine the sour cream, the guacamole, the remaining lemon juice (to taste), ½ the chopped coriander, and seasoning. Set aside.
EXCELLENT OSTRICH
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 spice blend. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
TOR-TALLY TERRIFIC
Return the pan, wiped down, to medium heat. Add a tortilla and top half with some of the guacamole sauce, some of the shredded leaves, some of the black bean mixture, some of the fillet slices, some of the reserved pan juices, some of the grated cheese, and seasoning. Be careful when portioning the ingredients so there are enough fillings for all the tortillas. Fold over the other side of the wrap to create a half-moon. Carefully flip and toast, 2-3 minutes. Repeat with the remaining tortillas.
THAT LOOKS GOOD!
Plate up the ostrich wraps. Sprinkle over the remaining coriander. Serve with any remaining guacamole sauce. Go for it, Chef!
Black Beans - 180g
Sliced Pickled Jalapeños - 30g
Lemon Juice - 45ml
Sour Cream - 60ml
Guacamole - 120g
Fresh Coriander - 12g
Free-range Ostrich Fillet - 450g
NOMU Mexican Spice Blend - 22,5ml
Wheat Flour Tortillas - 6
Green Leaves - 60g
Grated Cheddar & Mozzarella Cheese - 90g
NICE & SPICY MIX
In a small bowl, combine the rinsed black beans, the chopped jalapeños (to taste), ½ the lemon juice (to taste), a sweetener, and seasoning. Set aside.
GUAC YOUR WORLD
In another bowl, combine the sour cream, the guacamole, the remaining lemon juice (to taste), ½ the chopped coriander, and seasoning. Set aside.
EXCELLENT OSTRICH
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 spice blend. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
TOR-TALLY TERRIFIC
Return the pan, wiped down, to medium heat. Add a tortilla and top half with some of the guacamole sauce, some of the shredded leaves, some of the black bean mixture, some of the fillet slices, some of the reserved pan juices, some of the grated cheese, and seasoning. Be careful when portioning the ingredients so there are enough fillings for all the tortillas. Fold over the other side of the wrap to create a half-moon. Carefully flip and toast, 2-3 minutes. Repeat with the remaining tortillas.
THAT LOOKS GOOD!
Plate up the ostrich wraps. Sprinkle over the remaining coriander. Serve with any remaining guacamole sauce. Go for it, Chef!
Black Beans - 240g
Sliced Pickled Jalapeños - 40g
Lemon Juice - 60ml
Sour Cream - 80ml
Guacamole - 160g
Fresh Coriander - 15g
Free-range Ostrich Fillet - 600g
NOMU Mexican Spice Blend - 30ml
Wheat Flour Tortillas - 8
Green Leaves - 80g
Grated Cheddar & Mozzarella Cheese - 120g
Woolies Products in this dish
