What to add to your trolley:
- For the Ostrich Fillet:
- 500 g Ostrich fillet, cut into thin strips
- 2 tbsp Olive oil
- 2 cloves fresh Garlic, minced
- 1 tsp fresh Ginger, cut into fine slivers
- 2 tbsp reduced-salt Soy sauce
- For the Cottage Cheese Spread:
- ½ cup smooth Cottage cheese
- 1 tbsp Hoisin sauce
- 1 tsp reduced-salt Soy sauce
- ½ tsp fresh Chilli, finely chopped (adjust to taste)
- 1 tsp Olive oil
- 1 small Garlic clove, minced
- For the Wrap Assembly:
- 4 gluten-free Wraps (or wholegrain wraps)
- 1 cup fresh Coleslaw mix
- A handful of fresh Basil leaves
- A handful of fresh Rocket leaves
- ½ small Red onion, thinly sliced
- ½ cup Mozzarella cheese, grated
How to prepare the deliciousness:
1. Marinate the Ostrich Fillet:
In a medium bowl, combine olive oil, garlic, ginger, and soy sauce. Add ostrich strips and toss well. Let sit for 15–30 minutes to absorb the flavours.
2. Cook the Ostrich:
Heat a non-stick pan over medium-high heat. Fry the marinated ostrich strips for 2–3 minutes per side until browned and just cooked through. Remove from heat and set aside.
3. Make the Cottage Cheese Spread:
In a small bowl, mix together cottage cheese, hoisin sauce, soy sauce, chilli, olive oil, and garlic until smooth and well combined.
4. Assemble the Wraps
Spread a generous layer of the cottage cheese mixture over each wrap. Layer with ostrich strips, coleslaw, basil, rocket, onion, and mozzarella cheese.
5. Serve:
Roll up the wraps, slice in half if desired, and enjoy immediately while the ostrich is still warm.
A fusion wrap of lean ostrich, creamy cottage cheese, and crisp greens — fresh, flavourful, and heart-smart.
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