Vegetable wraps with baby marrow and slaw

May 31, 2022 (Last Updated: May 24, 2022)
vegetable wraps

We’re going veggie crazy with these fresh and crunchy Vegetable wraps. Instead of your usual meat addition we decided to fry baby marrow steaks in a crispy crumb and finish it them off with a tangy barbecue sauce. Meat free Monday just got a whole lot greener!

Vegetable wraps with Baby marrow and slaw 

SERVES 4 / HANDS-ON 35 min / TOTAL TIME 35 min

INGREDIENTS

For the white barbecue sauce

  • ¼ tsp garlic powder 
  • ¼ tsp cayenne pepper
  • 2 tsp horseradish sauce 
  • ⅓ cup mayonnaise 
  • 1 tbsp lemon juice
  • 1 tbsp water

For the slaw

  • 1 cup finely shredded red cabbage
  • 3 spring onions, thinly sliced 
  • 1 carrot, cut into ribbons
  • ⅔ cup salad sprouts 

For the baby marrow schnitzel

  • 2 medium zucchini (240g) thinly sliced, lengthways 
  • 2 eggs, lightly beaten
  • 1 ⅓ cups panko breadcrumbs
  • ¼ cup olive oil
  • 125 g romaine lettuce leaves 
  • 4 wholegrain wraps

METHOD

For the white barbecue sauce

PLACE ingredients into a bowl and whisk to combine, season.

For the slaw

COMBINE cabbage, onion, carrot, sprouts and half of the white barbecue sauce in a serving bowl, season and toss to combine.

For the baby marrow schnitzel

DIP baby marrow slices into egg, then coat in breadcrumbs, pressing lightly to secure.

HEAT half the oil in a pan over medium-high heat. Cook half the baby marrows for 3 minutes or until both sides are golden and tender. Repeat with remaining oil and baby marrows.

To assemble the vegetable wraps

PLACE lettuce along the centre of each wrap, top evenly with slaw, baby marrow and remaining white barbecue sauce. Roll to enclose and enjoy.

Tip from the team: Panko breadcrumbs have a dryer and flakier consistency than normal breadcrumbs. They produce crunchier end products. Panko breadcrumbs are made from a crustless white bread that is processed into flakes and then dried.

Serves: 4
Total Time: 35 minutes

Ingredients

  • For the white barbecue sauce
  • ¼ tsp garlic powder 
  • ¼ tsp cayenne pepper
  • 2 tsp horseradish sauce 
  • ⅓ cup mayonnaise 
  • 1 tbsp lemon juice
  • 1 tbsp water
  • For the slaw
  • 1 cup finely shredded red cabbage
  • 3 spring onions, thinly sliced 
  • 1 carrot, cut into ribbons
  • ⅔ cup salad sprouts 
  • For the baby marrow schnitzel
  • 2 medium zucchini (240g) thinly sliced, lengthways 
  • 2 eggs, lightly beaten
  • 1 ⅓ cups panko breadcrumbs
  • ¼ cup olive oil
  • 125 g romaine lettuce leaves 
  • 4 wholegrain wraps

Instructions

For the white barbecue sauce

1

PLACE ingredients into a bowl and whisk to combine, season.

For the slaw

2

COMBINE cabbage, onion, carrot, sprouts and half of the white barbecue sauce in a serving bowl, season and toss to combine.

For the baby marrow schnitzel

3

DIP baby marrow slices into egg, then coat in breadcrumbs, pressing lightly to secure.

4

HEAT half the oil in a pan over medium-high heat. Cook half the baby marrows for 3 minutes or until both sides are golden and tender. Repeat with remaining oil and baby marrows.

To assemble the vegetable wraps

5

PLACE lettuce along the centre of each wrap, top evenly with slaw, baby marrow and remaining white barbecue sauce. Roll to enclose and enjoy.

Notes

Tip from the team: Panko breadcrumbs have a dryer and flakier consistency than normal breadcrumbs. They produce crunchier end products. Panko breadcrumbs are made from a crustless white bread that is processed into flakes and then dried.

Did you make this recipe? Tag us on Instagram @foodandhomesa!

ALSO SEE:

Chargrilled aubergine Vegetable braai

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