STEAK & PORTOBELLO MUSHROOM POCKETS
Farrah’s Premium White Wraps
Portobello mushrooms (whole or sliced)
Red onion (sliced)
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.