Healthy Ostrich Wrap

Ostrich Filling:

• 300g (10.5 oz) ostrich steak or goulash strips, thinly sliced

• 1 tsp olive oil

• 1/2 tsp smoked paprika

• 1/2 tsp ground cumin

• 1/2 tsp garlic powder

• Salt and freshly ground black pepper, to taste

Yogurt-Herb Sauce:

• 1/2 cup plain Greek yogurt (low-fat)

• 1 tbsp lemon juice

• 1 tbsp fresh dill or mint, finely chopped

• 1 small clove garlic, minced

Wrap Assembly:

• 2 large whole-wheat or spinach tortilla wraps

• 1 cup fresh baby spinach or mixed salad greens

• 1/2 cucumber, sliced into ribbons or thin strips

• 1/2 cup cherry tomatoes, halved

• 1/4 red onion, thinly sliced

• 1/2 avocado, sliced (optional)

Instructions

1. Season the Ostrich: Toss the sliced ostrich meat with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.

2. Make the Sauce: In a small bowl, whisk together the Greek yogurt, lemon juice, chopped herbs, and minced garlic. Season with a touch of salt and set aside.

3. Sear the Meat: Heat a skillet or grill pan over medium-high heat. Add the seasoned ostrich strips and cook for 3–4 minutes, turning occasionally, until just browned on the outside while remaining tender and rosy on the inside (ostrich is very lean and best enjoyed medium-rare to medium). Remove from heat and let it rest for 2 minutes.

4. Warm the Wraps: Lightly warm the whole-wheat tortillas in a dry skillet or microwave for 10–15 seconds to make them pliable.

5. Assemble: Spread a generous spoonful of the yogurt sauce down the center of each wrap. Layer with baby spinach, cucumber, cherry tomatoes, red onion, avocado, and the seared ostrich strips.

6. Roll and Serve: Fold in the sides of each tortilla, then roll tightly from the bottom up. Slice diagonally in half and serve immediately.