4 sausages Chicken Chorizo Sausage
1 tablespoonMoutarde a l’Ancienne
olive oil cooking spray
4(500g) chorizo sausages, thinly sliced
1/2 cup sour cream
2 tablespoons lemon juice
6 sheets mountain bread
100g rocket leaves
Spray a non-stick frying pan with oil. Heat over medium heat. Cook chorizo for 2 to 3 minutes each side or until golden. Remove to a plate lined with paper towel. Allow to cool.
Place chorizo, sour cream, lemon juice and mustard in a bowl. Toss to combine. Place 1 sheet of bread on a flat surface. Top with rocket leaves and chorizo mixture. Roll up tightly to enclose filling. Repeat with remaining bread sheets, rocket and chorizo mixture. Cut wraps in half crossways. Secure halves with baking paper and string. Wrap tightly in plastic wrap.
Recipe credits: Michelle Noerianto
Photo credits: Mark O'Meara