Recipe
Beef Rendang Wraps
Slow-braised rendang, crunchy cabbage and cucumber, rolled into warm flour wraps. Lunchbox-friendly and better cold the next day.
Ingredients
- 1 pack Barik Lana Beef Rendang (300g)
- 4 large flour wraps
- 150g white cabbage, finely shredded
- 1 cucumber, cut into batons
- A handful of coriander leaves
- 2 tbsp mayonnaise
- 1 tsp sambal, or to taste
- Lime wedges, to serve
Method
- Heat the Beef Rendang in the microwave for 8 minutes at 800W, or in a pan over low heat until piping hot.
- Stir the sambal through the mayonnaise to make a quick dressing.
- Warm the wraps for 20 seconds in a dry pan so they roll without cracking.
- Spread each wrap with the sambal mayo. Add a line of shredded cabbage down the middle, spoon over the rendang, then top with cucumber and coriander.
- Fold in the sides and roll tightly. Cut in half on the diagonal and serve with lime.
Chef’s tip. Make these the night before for lunchboxes — wrap tightly in baking paper and the cabbage stays crisp until the next day.
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