eCook Meal
Venison Wraps
with charred bell peppers & a creamy chutney-mayo
When do you want to take a quick timeout today to make this very satisfying venison wrap, Chef? Perfect as lunch or dinner, a warm roti is smeared with a delectable chutney-mayo, then wrapped around seared venison, fresh greens, charred bell peppers, refreshing cucumber & sweet piquanté peppers.
Serving guide
Choose your portion size.
BUTTER-BASTED VENISON
Place a pan over medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 1-2 minutes (shifting occasionally). In the final minute, baste with a knob of butter. Remove from the pan, reserving any pan juices, and season.
READY THE ROTI
Return the pan to medium heat. When hot, fry the pepper slices until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. While the peppers are frying, spread out the Rotis on a plate in a single layer and heat up in the microwave, 30-60 seconds. Alternatively, toast each roti in a hot pan until warmed through, 30-60 seconds per side.
WRAP THINGS UP
Smear the Rotis with the chutney-mayo, top with the salad leaves, the charred juicy venison, the charred peppers, the Cucumber half-moons, and the drained peppers. That’s a wrap, Chef!
BUTTER-BASTED VENISON
Place a pan over medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 1-2 minutes (shifting occasionally). In the final minute, baste with a knob of butter. Remove from the pan, reserving any pan juices, and season.
READY THE ROTI
Return the pan to medium heat. When hot, fry the pepper slices until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. While the peppers are frying, spread out the Rotis on a plate in a single layer and heat up in the microwave, 30-60 seconds. Alternatively, toast each roti in a hot pan until warmed through, 30-60 seconds per side.
WRAP THINGS UP
Smear the Rotis with the chutney-mayo, top with the salad leaves, the charred juicy venison, the charred peppers, the Cucumber half-moons, and the drained peppers. That’s a wrap, Chef!
BUTTER-BASTED VENISON
Place a pan over medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes (shifting occasionally). In the final minute, baste with a knob of butter. Remove from the pan, reserving any pan juices, and season. You may need to do this step in batches.
READY THE ROTI
Return the pan to medium heat. When hot, fry the pepper slices until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside. While the peppers are frying, spread out the Rotis on a plate in a single layer and heat up in the microwave, 30-60 seconds. Alternatively, toast each roti in a hot pan until warmed through, 30-60 seconds per side.
WRAP THINGS UP
Smear the Rotis with the chutney-mayo, top with the salad leaves, the charred juicy venison, the charred peppers, the Cucumber half-moons, and the drained peppers. That’s a wrap, Chef!
BUTTER-BASTED VENISON
Place a pan over medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes (shifting occasionally). In the final minute, baste with a knob of butter. Remove from the pan, reserving any pan juices, and season. You may need to do this step in batches.
READY THE ROTI
Return the pan to medium heat. When hot, fry the pepper slices until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside. While the peppers are frying, spread out the Rotis on a plate in a single layer and heat up in the microwave, 30-60 seconds. Alternatively, toast each roti in a hot pan until warmed through, 30-60 seconds per side.
WRAP THINGS UP
Smear the Rotis with the chutney-mayo, top with the salad leaves, the charred juicy venison, the charred peppers, the Cucumber half-moons, and the drained peppers. That’s a wrap, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R194.42
for 4 servings · R48.60 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Piquanté Peppers needs 80 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 20% of packR11.80
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Free-range Venison Chunks needs 600 gFree Range Extra Lean Venison Mince 500 g 500 g at R83.99 · 1.20× packR100.79
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Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
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Rotis needs 8Mini Butter Rotis 12 x 17 g R39.99 · whole pack (size can't be divided)R39.99
Not in the Woolies basket — source these elsewhere:
- Chutney-mayo
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Venison Wraps?
The preparation time for Venison Wraps with charred bell peppers & a creamy chutney-mayo is between 15 and 20 minutes.
What is the total time required to make Venison Wraps with charred bell peppers & a creamy chutney-mayo?
The total time required to make Venison Wraps with charred bell peppers & a creamy chutney-mayo is between 20 and 25 minutes.
How many servings does Venison Wraps provide?
4 servings
What are the main ingredients in Venison Wraps?
Bell Pepper, Chutney Mayo, Cucumber, Free-range Venison Chunks, Green Leaves, Piquanté Peppers, Rotis
What is the nutritional information of Venison Wraps?
Calories: 1049, Carbs: 112 grams, Fat: grams, Protein: 59.5 grams, Sugar: 35.7 grams, Salt: 2113 grams
How do I prepare Venison Wraps?
READY THE ROTI: Return the pan to medium heat. When hot, fry the pepper slices until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. While the peppers are frying, spread out the rotis on a plate in a single layer and heat up in the microwave, 30-60 seconds. Alternatively, toast each roti in a hot pan until warmed through, 30-60 seconds per side. WRAP THINGS UP: Smear the rotis with the chutney-mayo, top with the salad leaves, the charred juicy venison, the charred peppers, the cucumber half-moons, and the drained peppers. That’s a wrap, Chef! BUTTER-BASTED VENISON: Place a pan over medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 1-2 minutes (shifting occasionally). In the final minute, baste with a knob of butter. Remove from the pan, reserving any pan juices, and season.
What should be prepared from my kitchen to make Venison Wraps?
Bell Pepper, Chutney Mayo, Cucumber, Free-range Venison Chunks, Green Leaves, Piquanté Peppers, Rotis
How many calories does Venison Wraps have?
1049 calories
How much fat content does Venison Wraps have?
grams