Shawarma-Inspired Chorizo Wraps
with Crispy Shallots and Garlic Sauce
Chorizo sausage is seared with our Shawarma Spice Blend for a meal full of sweet and smoky aromas! We've also got crunchy and tart pickled cabbage, as well as a bright herb and garlic sauce. All that's left to say is yum!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Chorizo Sausage, uncased
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)
2 unit(s)
Tomato
56 g
Red Cabbage, shredded
56 g
Spring Mix
7 g
Cilantro
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
1 tbsp
Shawarma Spice Blend
(Contains Sulphites May contain Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
28 g
Crispy Shallots
(Contains Wheat)
3 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
Not included in your delivery
½ tbsp
Oil*
0.06 tsp
Pepper*
2 tsp
Sugar*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Add cabbage, 2 1/2 tbsp (5 tbsp) vinegar, 1 tbsp (2 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat.
- Once simmering, cook, stirring often, until sugar dissolves, 1-2 min.
- Remove from heat. Transfer cabbage, including pickling liquid, to a medium bowl. Set aside in the fridge to cool.
- Cut tomatoes into 1/2-inch pieces.
- Finely chop cilantro.
- Add mayo, half the garlic puree, half the cilantro and remaining vinegar to a small bowl.
- Season with salt and pepper, to taste, then stir to combine.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chorizo.
- Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.**
- Add Shawarma Spice Blend, remaining garlic puree and 2 tbsp (4 tbsp) water.
- Cook, stirring often, until fragrant, 30 sec.
- Wrap tortillas in paper towels. Microwave until warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm tortillas!)
- Arrange tortillas on a clean surface.
- Spread 1 tsp garlic sauce down the middle of each tortilla.
- Drain pickled cabbage, discarding liquid.
- Top tortillas with spring mix, chorizo mixture, pickled cabbage and tomatoes.
- Spoon remaining garlic sauce over top.
- Divide wraps between plates.
- Sprinkle crispy shallots and remaining cilantro over top.