Simmone Logue's schnitzel tortilla wraps



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Tortilla wraps
Home-made or good quality mayonnaise
Iceberg lettuce shredded
Carrot, peeled and grated
Cucumber, deseeded and sliced
Avocado deseeded and cut into slices
Grated tasty cheese
Schnitzel cut into strips
Sweet chilli sauce
Mint leaves
Coriander leaves

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Lay the wraps down on the bench and smear with a tablespoon each of mayonnaise.

Add a handful of lettuce along the centre of each tortilla.

Add the carrot, cucumber, avocado, tasty cheese and the schnitzel strips.

Drizzle with the sweet chilli sauce. Add a few each of the coriander and mint leaves and season with salt and pepper.

Roll up and pop in the fridge until you are ready to serve.