Lebanese Bakery wraps filled with FFMM prego spiced beef sausage, avo and tomato salsa.
- In a pan over a medium-high heat with some oil, sauté yoru prego beef sausage until golden all over and just cooked through – turn it as it colours. Set aside to rest before slicing on the diagonal.
- Make your salsa: cube some avo and tomato, roughly shred some mint, zest and juice some lemon, deseed and roughly chop some chilli. Combine together, and add some seasoning with a drizzle of olive oil. Set aside in the fridge.
- In a pan over a medium heat, dry-fry the wraps on one side for a couple of minutes until golden – then turn, and sprinkle over some grated cheese. Let it melt a bit, then remove from the pan.
- Fill up your wraps with some golden prego sausage and sassy salsa. Dollop with some of Cooked’s hummus and dig in!
For an additional creamy layer, season some yogurt with lemon juice and salt, and drizzle over for the final touch!