Shawarma-Inspired Chorizo Wraps
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Shawarma-Inspired Chorizo Wraps

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.

Preparation Time20 minutes
Cooking Time7 minutes


serving amount

250 g

Chorizo Sausage, uncased

6 unit(s)

Flour Tortillas

(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)

2 unit(s)


56 g

Red Cabbage, shredded

56 g

Spring Mix

7 g


4 tbsp


(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


0.06 tsp


2 tsp


0.13 tsp



Nutrition Values

Calories920 kcal
Fat57 g
Saturated Fat16 g
Carbohydrate70 g
Sugar18 g
Dietary Fiber6 g
Protein31 g
Cholesterol105 mg
Sodium1690 mg
Trans Fat0.1 g
Potassium1100 mg
Calcium225 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Bowl
Measuring Spoons
Measuring Cups
Small Bowl
Large Non-Stick Pan


Pickle cabbage
  • 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.
Make garlic sauce
  • 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.
Cook chorizo
  • 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.
Prep tortillas
  • 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.
Finish and serve
  • 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.