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Recipe

Courgette schnitzel wraps

Twist up your midweek dinner ideas with these deliciously healthy crumbed courgette and slaw wraps. Completely meat free, and full of mouthwatering flavour - you simply can't go wrong!

  • 40 mins preparation
  • Serves 4
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Ingredients

  • 2 medium courgettes, thinly sliced lengthways
  • 2 free-range eggs, beaten lightly
  • 1 1/3 cup panko breadcrumbs
  • 1/4 cup olive oil
  • 1 green oak leaf lettuce, leaves separated
  • 4 x 20cm wholegrain wraps
White barbecue sauce
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 2 tsp horseradish cream
  • 1/3 cup whole-egg mayonnaise
  • 1 tbsp lemon juice
  • 1 tbsp water
Slaw
  • 1 cup finely shredded red cabbage
  • 1/2 small white onion, sliced thinly
  • 1 medium carrot, grated coarsely
  • 2/3 cup crunchy sprouts

Method

Crumbed zucchini and slaw wraps
  • 1
    Make white barbecue sauce: Stir ingredients in a small bowl.
  • 2
    Make the slaw: Place cabbage, onion, carrot, sprouts and half the white barbecue sauce in a medium bowl; toss to combine. Season to taste.
  • 3
    Dip courgette in egg, then coat in breadcrumbs, pressing lightly to secure.
  • 4
    Heat half the oil in a large frying pan over medium-high heat; cook half the courgette for 3 minutes or until both sides are golden and tender. Repeat with remaining oil and courgette.
  • 5
    Place lettuce along centre of each wrap; top evenly with slaw, courgette and remaining white barbecue sauce. Roll to enclose filling.

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