CHORIZO WRAP

Transform your table into your very own tapas bar. Our Spanish twist on a flavoursome, filling wrap is sure to delight.

SERVES 2

1 tbsp Lucy Bee coconut oil

180g/6¼ oz potato, peeled and cut into 5mm/⅕ in dice

50g/1¾ oz chorizo, finely chopped

1 yellow pepper (bell pepper), deseeded and sliced

1 red onion, chopped

2 medium tomatoes, chopped

1 tsp hot paprika

Lucy Bee Himalayan salt and ground black pepper

TO SERVE

2 tbsp Greek yoghurt

Finely grated zest and juice of ½ lime

2 gluten-free tortilla wraps

Chopped fresh parsley

1 avocado, sliced

Melt the coconut oil in a deep frying pan. Add the potato and cook over a high heat for 5 minutes or until golden at the edges, then add the chorizo and cook for a further 5 minutes over a medium heat.

Add the (bell) pepper, onion, tomatoes, paprika and some seasoning to taste. Cook for 5 minutes over a medium heat then turn the heat to low, cover and cook for 30 minutes or until all the ingredients are soft.

Meanwhile, mix together the yoghurt, lime zest and juice.

Divide the chorizo mixture evenly between the wraps and top with the yoghurt mixture, parsley and avocado slices.

TIP

Great food for socializing – put everything on the table and let people help themselves.