What are the main ingredients in Spicy Sriracha & Ostrich Wraps?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Spicy Sriracha & Ostrich Wraps?

Calories: 1073, Carbs: 80 grams, Fat: grams, Protein: 45.8 grams, Sugar: 19.8 grams, Salt: 1433 grams

How do I prepare Spicy Sriracha & Ostrich Wraps?

CHIVE CUCUMBERS: In a bowl, combine the cucumber half-moons, ½ the chopped chives, the drained piquanté peppers, the lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside. ALL THE ALMONDS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. CHARRED CORN & TOMATOES: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn and the chopped tomatoes until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. BROWNED OSTRICH: Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Baste the ostrich with a knob of butter and the NOMU rub. Remove from the pan and season. 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 rinsed leaves. Top with the charred corn & tomato, the cajun ostrich, and the chive-dressed cucumber & peppers. Repeat with the remaining tortillas. Dollop over the remaining mayo and garnish with the remaining fresh chives and toasted almonds. Close them up and dig in!

What should be prepared from my kitchen to make Spicy Sriracha & Ostrich Wraps?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Spicy Sriracha & Ostrich Wraps

Name: Spicy Sriracha & Ostrich Wraps
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

Cajun-spiced ostrich strips are wrapped up in toasted tortillas, which are layered with a smear of sriracha mayo, refreshing chive-dressed cucumber with a kick of zesty lemon juice, and fresh greens. It’s never been so quick & easy to dive into a delicious dinner!

Spicy Sriracha & Ostrich Wraps

with chive-dressed cucumber

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Almonds
Corn
Cucumber
Free-Range Ostrich Strips
Fresh Chives
Green Leaves
Lemon Juice
NOMU Cajun Rub
Ostrich
Piquanté Peppers
Sriracha Mayo
Sun-Dried Tomatoes
Wholewheat Tortillas

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

CHIVE CUCUMBERS
In a bowl, combine the cucumber half-moons, ½ the chopped chives, the drained piquanté peppers, the lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
ALL THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN & TOMATOES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn and the chopped tomatoes until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
BROWNED OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Baste the ostrich with a knob of butter and the NOMU rub. Remove from the pan and season.
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 rinsed leaves. Top with the charred corn & tomato, the cajun ostrich, and the chive-dressed cucumber & peppers. Repeat with the remaining tortilla. Dollop over the remaining mayo and garnish with the remaining fresh chives and toasted almonds. Close them up and dig in!

Cucumber - 50g
Fresh Chives - 3g
Piquanté Peppers - 20g
Lemon Juice - 15ml
Almonds - 15g
Corn - 50g
Sun-dried Tomatoes - 20g
Free-range Ostrich Strips - 150g
NOMU Cajun Rub - 5ml
Wholewheat Tortillas - 2
Sriracha Mayo - 1 unit
Green Leaves - 20g

Download the Recipe

Serves 2

CHIVE CUCUMBERS
In a bowl, combine the cucumber half-moons, ½ the chopped chives, the drained piquanté peppers, the lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
ALL THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN & TOMATOES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn and the chopped tomatoes until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
BROWNED OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Baste the ostrich with a knob of butter and the NOMU rub. Remove from the pan and season.
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 rinsed leaves. Top with the charred corn & tomato, the cajun ostrich, and the chive-dressed cucumber & peppers. Repeat with the remaining tortillas. Dollop over the remaining mayo and garnish with the remaining fresh chives and toasted almonds. Close them up and dig in!

Cucumber - 100g
Fresh Chives - 5g
Piquanté Peppers - 40g
Lemon Juice - 30ml
Almonds - 30g
Corn - 100g
Sun-dried Tomatoes - 40g
Free-range Ostrich Strips - 300g
NOMU Cajun Rub - 10ml
Wholewheat Tortillas - 4
Sriracha Mayo - 1 unit
Green Leaves - 40g

Download the Recipe

Serves 3

CHIVE CUCUMBERS
In a bowl, combine the cucumber half-moons, ½ the chopped chives, the drained piquanté peppers, the lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
ALL THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN & TOMATOES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn and the chopped tomatoes until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
BROWNED OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Baste the ostrich with a knob of butter and the NOMU rub. Remove from the pan and season. You may need to do this step in batches.
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 rinsed leaves. Top with the charred corn & tomato, the cajun ostrich, and the chive-dressed cucumber & peppers. Repeat with the remaining tortillas. Dollop over the remaining mayo and garnish with the remaining fresh chives and toasted almonds. Close them up and dig in!

Cucumber - 150g
Fresh Chives - 8g
Piquanté Peppers - 60g
Lemon Juice - 45ml
Almonds - 45g
Corn - 150g
Sun-dried Tomatoes - 60g
Free-range Ostrich Strips - 450g
NOMU Cajun Rub - 15ml
Wholewheat Tortillas - 6
Sriracha Mayo - 2 units
Green Leaves - 60g

Download the Recipe

Serves 4

CHIVE CUCUMBERS
In a bowl, combine the cucumber half-moons, ½ the chopped chives, the drained piquanté peppers, the lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
ALL THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN & TOMATOES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn and the chopped tomatoes until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
BROWNED OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Baste the ostrich with a knob of butter and the NOMU rub. Remove from the pan and season. You may need to do this step in batches.
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 rinsed leaves. Top with the charred corn & tomato, the cajun ostrich, and the chive-dressed cucumber & peppers. Repeat with the remaining tortillas. Dollop over the remaining mayo and garnish with the remaining fresh chives and toasted almonds. Close them up and dig in!