Euro-Inspired Chorizo Wraps
with Creamy Feta Sauce and Sweet Pepper Spread- Soy
- Milk
- Wheat
- Egg
- Mustard
- Sulphites
- Soy
- May contain traces of allergens
- Sulphites
- Wheat
- Mustard
- Crustaceans
- Fish
- Milk
- Sesame
- Tree nuts
- Peanuts
Meet our quick and easy version of 'cevapi', a grilled meat wrap hailing from the Balkan region of Europe. Flush with green lettuce mix and a creamy feta spread, it's every bit as filling as it is delicious!
Ingredients
250 g
Chorizo Sausage, uncased
2 unit(s)
Flatbread
(Contains: Soy, Milk, Wheat May be present: Soy)
¼ cup
Roasted Pepper Pesto
(Contains: Milk May be present: Soy, Sulphites)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Soy, Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame)
1 unit(s)
Sour Cream
(Contains: Milk)
1 tbsp
Smoked Paprika-Garlic Blend
(Contains: Sulphites May be present: Soy, Wheat, Mustard, Milk, Sesame, Tree nuts, 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.
- Drizzle remaining roasted pepper pesto over top. Fold flatbread 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The red pepper pesto and feta sauce combination was particularly delicious, creating a flavourful meal.
- Ease of prep: Customers found this recipe quick and easy to prepare, with many appreciating its simplicity.
- Suggestions: Consider adding more red pepper pesto to enhance the flavour; some found the current amount insufficient.
- Portions: A few reviewers mentioned the meal wasn't filling enough for everyone; consider increasing portion sizes if needed.
