100% Not Schnitzel Wrap

100% Not Schnitzel Wrap
15 Minutes
12 items
4 servings
Looking for a perfect menu item for your lunch or light meal selection? Try adding this delicious 100% Not Schnitzel Wrap for something full of flavour with a little extra crunch.


  • 2 100% Not Schnitzels
  • 400 g can of chickpeas, drained
  • Zest and juice of 1 lemon, juice divided in half
  • 1 tbsp. cumin seeds, lightly toasted
  • 100 g beetroot hummus
  • 2 tbsp. MasterFoods™ Vegan Mayonnaise
  • 2 handles of kale, central stems removed
  • Olive oil spray oil
  • 3 small radishes, finely sliced
  • 1 – 2 tbsp. spiced dukkha
  • 2 to 4 wholemeal flat bread wraps
  • Small handful of fresh mint leaves and pickled chillies, to serve

MasterFoods Professional Gluten Free Vegan Mayonnaise 2.2kg

Cooking Instructions:

  1. 1
    Mix half the lemon juice, zest, and cumin seeds with the chickpeas, set aside.
  2. 2
    Heat a deep fryer to 180°C. Cook Vegan schnitzel for around 3-4 minutes (from frozen) until evenly golden brown. Set aside to drain on paper towel.
  3. 3
    Mix the vegan mayonnaise through the beetroot hummus, and chill until needed.
  4. 4
    Lightly spray the kale leaves with oil and cook over medium heat in frying pan for a few minutes until they begin to crisp.
  5. 5
    Remove from heat, squeeze over remaining halved lemon juice and a good few pinches of sea salt flakes.
  6. 6
    To assemble, starting on one side of the flatbread spread a generous tablespoon of the beetroot hummus vegan mayonnaise mix, add kale, radishes, and chickpeas. Slice up the vegan schnitzel, arrange a couple of slices and sprinkle over the spiced dukkha. Serve warm.


  1. 1
    Once the chicken is fresh out of the fryer, liberally sprinkle over some MasterFoods™ Italian Herbs for extra flavour.
  2. 2
    For extra crunch, toast off some pine nuts or slivered almonds.
  3. 3
    Add some pickled jalapenos or a touch of MasterFoods™ Hot Chilli Sauce for an extra kick.
  4. 4
    Turn it into a super grain salad with cooked brown rice and quinoa.

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