Ingredients

• Green Jalapeño (Roughly Chopped) – ¾
• Garlic Cloves (Roughly Chopped) – 2
• Coriander – ¼ bunch
• Flat Leaf Parsley – ¼ bunch
• Dry Oregano – ½ tbsp
• Shallot – ½
• Red Wine Vinegar – ¼ Cup
• Olive Oil – 90mls + more
• Sea Salt Flakes – to season
• Gotzinger Spanish Chorizo – 1 pack
• Small – Medium Sized Wraps (Any Type) – 4 pieces.
• Rocket – 100g
• Good Quality Aioli – to serve

Method

1. Place the first 9 ingredients in a food processor and pulse until the mixture is blended but still has a bit of texture – set aside.
2. In a medium size pan, add a drizzle of olive oil and set to a low – medium heat.
3. Add the Spanish Chorizo to the pan and cook for roughly 15 - 20 minutes (or until heated through) – turning every couple of minutes.
4. Heat another pan with a drizzle of olive oil and lightly colour the wraps on each side – set aside.
5. Once the sausages are cooked you can assemble your wraps by place a large handful of rocket on the wrap, followed by a sausage, a drizzle of aioli and generous spoonful of chimichurri.
6. Wrap this into a neat parcel and enjoy!