Ingredients
- Eskort Sirloin Pork Steaks
- 3T olive oil
- 1t green chili chopped
- Salt and pepper to taste
- 2 ripe avo’s
- ½ C cottage cheese
- Pickled Veg:
- 2 red peppers cut into quarters
- 100g green tomatoes cut into halves
- 100g green grapes
- ½ C castor sugar
- ½ C white wine vinegar
- ½ C water
- Wrap:
- 1 C coconut flour
- 1 C flaxseed flour
- 2 t xantham gum
- 1 t salt
- 1 C water
Method
- Place the red peppers, green tomatoes, and green grapes into a heat proof jar.
- Heat the sugar, vinegar and water over a moderate heat until it starts to boil and allot it to boil for 5 min.
- Pour the hot vinegar over the veg in the jar and seal it.
- Keep it in the fridge until ready to use.
- Wrap:
- Combine all the ingredients in a mixing bowl and mix well until a ball of dough forms.
- Divide the dough into 8 balls and roll them out with some coconut flour and fry them in a dry hot pan.
- Heat a frying pan aver a high heat and dress the steaks with olive oil.
- Season the steaks with salt and fry them in the pan for 7-8min on each side. Allow the steaks to rest for 2min.
- Slice the steaks and season with the black pepper and add the green chili.
Serve
Serve the wraps with the cottage cheese, sliced steak, avo and pickled veggies.
