|olive oil — drizzle|
|200 g||chorizo — sliced|
|2||sweet potatoes — large|
|salt and freshly ground black pepper|
|1 cup||yoghurt — full cream|
|1 handful||fresh mint — chopped|
|lemon — halved, juice only|
|4||wraps — wholewheat|
First off, heat a drizzle of olive oil in a gill 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°C 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.
Recipe reprinted with permission of Anina’s Recipes. To see more recipes, please click here.
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