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INGREDIENTS
| 2 lb |
|
900 g |
|
top round - 2” x ¼” strips |
| 3.5 oz |
|
100 mL |
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canola oil |
| 3 tbsp |
|
50 mL |
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curry powder |
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salt & pepper, to taste |
| 3 tbsp |
|
50 mL |
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soy sauce |
| 10 pc |
|
10 pc |
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whole wheat tortilla |
| 30 sprigs |
|
30 sprigs |
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cilantro |
| 10 oz |
|
280 g |
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cashews, toasted |
| 6 oz |
|
180 g |
|
green onion, julienne |
| 8 oz |
|
230 g |
|
red pepper, julienne |
| 5 oz |
|
150 mL |
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head lettuce, chiffonade |
| 4 oz |
|
120 mL |
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mango chutney |
| 2 pc |
|
2 pc |
|
lemons, juiced |
| 20 oz |
|
570 g |
|
chick pea puree |
| 6 oz |
|
180 mL |
|
mayonnaise |
INSTRUCTIONS
1. Marinate in oil, curry powder, salt, pepper and soya sauce for a minimum of 4 hours.
2. Pan sear in a hot sauté pan until medium.
3. Build the tortilla rolls with the cilantro, cashews, green onion, red peppers and head lettuce topped with the meat and the mango chutney.
4. Fold 1" (3 cm) on both sides of tortilla and roll very tightly.
5. Mix the chick pea puree, lemon juice and mayonnaise together. Serve with the rolls.
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SERVINGS: 10
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