Gluten-Free Wraps with Spicy Pork Loin Steak avo and Pickled Vegies

Image supplied
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Serves 4 | Preparation: 10 Min | Cooking: 15 Min


Eskort Loin Pork Steaks

salt and freshly ground black pepper

45ml (3T) olive oil

1t green chilli, chopped

2 ripe avocados

125ml (½c) cottage cheese

Pickled veg

2 red peppers, cut into quarters

100g green tomatoes, cut into halves

100g green grapes

125ml (½c) castor sugar

125ml (½c) white wine vinegar

125ml (½c) water


250g (1c) coconut flour

250g (1c) flaxseed flour

10ml (2t) xanthan gum

5ml (1t) salt

250ml (1c) water


  • Season the steaks with salt and fry in olive oil a pan for 7-8 minutes each side. Allow to rest for 2 minutes.
  • Slice the steaks, season with black pepper and add the green chilli.
  • Halve the avos and keep for serving.

Pickled veg

  • Place the red peppers, green tomatoes and green grapes into a heatproof jar.
  • Bring the sugar, vinegar and water to the boil over moderate heat and boil for 5 minutes
  • Pour the hot vinegar mixture over the veg and seal the jar.
  • Keep in the fridge until ready to use.


  • Combine all the ingredients in a mixing bowl and mix well into a dough.
  • Divide the dough into 8 balls, roll the balls out with some coconut flour and fry in a dry, hot pan.
  • Thinly slice the steaks to your preference.
  • Serve the wraps with the cottage cheese, sliced steak, avo and pickled veggies.

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