Chorizo wraps with Harissa yoghurt

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Step 1

Mix yoghurt and Harissa and a pinch of salt. Set aside

Step 2

In a skillet, sauté chorizo over medium heat until crispy. Set aside.

Step 3

In the same skillet fry onion in the chorizo oil until soft.

Step 4

Add garlic and fry for one minute.

Step 5

Add kidney beans, coriander and pomegranate molasses. Cook for 3-4 minutes, mashing some of the beans for texture.

Step 6

Stir in the chorizo and sweet jalapeños and cook for 1 minute to warm through.

Step 7

Spread yoghurt mixture on the wraps. Add chorizo and bean mixture. Top with capers and toasted pine nuts