eCook Meal
Mexican Ostrich Fillet Wraps
with a sour cream sauce, black beans & pickled jalapeños
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R232.10
for 4 servings · R58.03 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
-
Sliced Pickled Jalapeños needs 40 gSliced Pickled Jalapeños 400 g 400 g at R59.99 · 10% of packR6.00
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Free-range Ostrich Fillet needs 600 gOstrich Cubes 500 g 500 g at R75.99 · 1.20× packR91.19
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Black Beans needs 240 gBlack Beans 500 g 500 g at R57.99 · 48% of packR27.84
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
-
Guacamole needs 160 gGuacamole Seasoning 40 g 40 g at R20.99 · 4.0× packsR83.96
-
Sour Cream needs 80 mlSour Cream 250 ml 250 ml at R38.99 · 32% of packR12.48
Not in the Woolies basket — source these elsewhere:
- NOMU Mexican Spice Blend
- Wheat Flour Tortillas
- Grated Cheddar & Mozzarella Cheese
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Mexican Ostrich Fillet Wraps?
The preparation time for Mexican Ostrich Fillet Wraps with a sour cream sauce, black beans & pickled jalapeños is between 25 and 30 minutes.
What is the total time required to make Mexican Ostrich Fillet Wraps with a sour cream sauce, black beans & pickled jalapeños?
The total time required to make Mexican Ostrich Fillet Wraps with a sour cream sauce, black beans & pickled jalapeños is between 35 and 35 minutes.
How many servings does Mexican Ostrich Fillet Wraps provide?
4 servings
What are the main ingredients in Mexican Ostrich Fillet Wraps?
Black Beans, Fresh Coriander, Grated Cheddar & Mozzarella Cheese, Green Leaves, Guacamole, Lemon Juice, NOMU Mexican Spice Blend, Ostrich, Pickled Jalapeño, Sour Cream, Wheat Flour Tortilla
What is the nutritional information of Mexican Ostrich Fillet Wraps?
Calories: 784, Carbs: 68 grams, Fat: grams, Protein: 52.6 grams, Sugar: 10.6 grams, Salt: 1530 grams
How do I prepare Mexican Ostrich Fillet Wraps?
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. 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. 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!
What should be prepared from my kitchen to make Mexican Ostrich Fillet Wraps?
Black Beans, Fresh Coriander, Grated Cheddar & Mozzarella Cheese, Green Leaves, Guacamole, Lemon Juice, NOMU Mexican Spice Blend, Ostrich, Pickled Jalapeño, Sour Cream, Wheat Flour Tortilla
How many calories does Mexican Ostrich Fillet Wraps have?
784 calories
How much fat content does Mexican Ostrich Fillet Wraps have?
grams