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🍽️ Chorizo Wraps with Cabbage and Rocket Filling

1051 kcal · 30 min · 4 servings

Chorizo Wraps with Cabbage and Rocket Filling Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the white cabbage under running water.
  2. 2. Remove the hard core from the head of the cabbage.
  3. 3. Cut the white cabbage into thin strips or use a grater to shred it.
  4. 4. Peel the garlic cloves.
  5. 5. Finely chop the garlic.
  6. 6. Wash the rocket (arugula) under cold water.
  7. 7. Spin the rocket dry in a colander so that no water remains on it.
  8. 8. Roughly chop the dry rocket.
  9. 9. Heat olive oil in a large frying pan.
  10. 10. Add the cut white cabbage and the chopped garlic to the hot pan.
  11. 11. Sauté the vegetables over medium heat.
  12. 12. Only add a little water if the vegetables become too dry and start to burn.
  13. 13. Season the mixture with salt and black pepper to taste.
  14. 14. Let the cabbage simmer for about 10 minutes until it is soft.
  15. 15. Remove the pan from the heat.
  16. 16. Stir the roughly chopped rocket into the warm cabbage mixture.
  17. 17. Heat a separate frying pan over high heat.
  18. 18. Place the tortillas in the hot pan.
  19. 19. Warm the tortillas briefly on both sides until they are pliable.
  20. 20. Remove the tortillas from the pan.
  21. 21. Spread the cabbage and rocket mixture evenly over the tortillas.
  22. 22. Place a chorizo sausage on each filled tortilla.
  23. 23. Roll the tortillas up tightly.
  24. 24. Cut the finished wraps into bite-sized slices.
  25. 25. Serve the wraps immediately while warm.

Nutrition per serving