Farrah’s Premium White Wraps
Beef Schnitzel 
Portobello mushrooms (whole or sliced)
Garlic (diced)
Mesclun leaves
Tomato (sliced)
Red onion (sliced)
Blue cheese 
Sea salt and cracked pepper

Season beef schnitzel with salt and pepper and pan fry until medium-rare, set aside. 

Lightly fry mushrooms with garlic and a touch of butter until warmed through.

Use Farrah’s Wraps straight from the packet. Fold each wrap into a pocket by folding the wrap in half and then in half again. 

Layer the pockets with the schnitzel, rocket leaves, mushrooms, tomato and red onion. 

Finish with a drizzle of mayo, some blue cheese crumbs and a pinch of sea salt and cracked pepper. 

  • These wrap pockets are great for Winter, with hearty fillings but in a light Farrah's Wrap.