Euro-Inspired Chorizo Wraps
with Creamy Feta Sauce and Sweet Pepper Spread
Meet our quick and easy version of 'cevapi,' a grilled meat wrap hailing from the Balkan region of Europe. Packed with green lettuce mix and creamy feta spread, it's every bit as filling as it is delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Chorizo Sausage, uncased
2 unit(s)
Flatbread
(Contains: Soy, Milk, Wheat May contain traces of: Soy)
¼ cup
Roasted Pepper Pesto
(Contains: Milk May contain traces of: Soy, Milk, Sulphites)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May contain traces of: Soy, Milk, Sulphites, Crustaceans, Egg, Wheat, Gluten, Sesame, Fish, Tree nuts, Mustard)
1 unit(s)
Sour Cream
(Contains: Milk)
1 tbsp
Smoked Paprika-Garlic Blend
(Contains: Sulphites May contain traces of: Soy, Milk, Wheat, Sesame, Tree nuts, Mustard, Peanuts)
56 g
Spring Mix
1 unit(s)
Red Onion
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
Not included in your delivery
¼ tsp
Sugar*
0.13 tsp
Salt*
¼ tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Peel, then cut onion into 1/8-inch pieces.
- Add feta, sour cream, mayo and one quarter of the onions to a small bowl. Season with salt and pepper, then stir to combine. (TIP: If you don't like raw onion, skip the step to add them to the sauce!)
- Add half the vinegar (use all for 4 ppl), 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then stir to combine. (NOTE: This is your dressing.)
- Heat a large non-stick pan over high heat.
- When hot, add chorizo, Smoked Paprika-Garlic Blend and remaining onions to the dry pan.
- Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.**
- Add half the roasted pepper pesto. Season with salt and pepper, then stir to combine.
- Wrap flatbreads in paper towels.
- Microwave until flatbreads are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm flatbreads!)
- Add spring mix to the bowl with dressing. Toss to coat.
- Divide flatbreads between plates.
- Spread feta sauce over one half of each flatbread.
- Top with chorizo mixture.
- Top chorizo with some salad.
- Spoon remaining roasted pepper pesto over top. Fold flatbreads in half over filling.
- Serve any remaining salad on the side.
If you've opted to get chorizo, cook and plate it in the same way the recipe instructs you to cook and plate the beef.**
