Chorizo and Sweet Potato Wraps with Mint and Yoghurt dressing
"I don't know if you like chorizo as much as I do. I literally used it in three different dishes on one day. I kid you not. This popular spicy sausage from Spanish and Portuguese origin gets its dark red colour from smoked red peppers, and gives an amazing, deep smoky taste to the sausage. It is also spiced with paprika and chilli peppers. " - Anina (www.aninas-recipes.com)
Fleisherei Test Drive Comments:
Spicy, smoky chorizo sausage; comforting baked sweet potato and a lovely minty yoghurt dressing to finish these Spanish inspired wraps off, perfectly. This is the recipe to get you out of the supper doldrums. Definitely go for the whole-wheat wraps if you can, as it adds an extra layer of nuttiness.
- First off, heat a drizzle of olive oil in a grill pan – I used a wok. When the oil is hot, add the slices of chorizo and fry for a few minutes.
- Arrange the sweet potato in an oven safe baking tray and roast for 40 minutes at 180 degrees Celsius until soft.
- Mix the yoghurt, mint and lemon juice and set aside.
- Arrange the wraps on plates, add chorizo and sweet potato and add spoonful of dressing.
- Serves four.