Home
Recipes
Merguez wraps with minted date & yogurt sauce

Two merguez wraps with minted yogurt

Merguez wraps with minted date & yogurt sauce

Name: Merguez wraps with minted date & yogurt sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 120g Greek-style yogurt; 6 dates pitted and finely chopped; pinch of dried mint; 1 lemon juiced; 1 cucumber peeled, deseeded and finely chopped; 1 red onion finely chopped; 2 tbsp olive oil (optional); 8 merguez sausages or use a thin, spiced sausage of your choice; ½-1 small pointed cabbage finely shredded; 4 flatbreads

Claire Thomson

Save recipe

Serves 4

Easy

Prep: 20 mins

Cook: 10 mins

A star rating of 5 out of 5.2 ratingsRate

loading...

Liven up a lunchtime wrap with merguez sausages, tzatziki and a lemony salad, all rolled up in a soft flatbread

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Blackberry & hazelnut crumble flapjack

A star rating of 5 out of 5.15 ratings

Ingredients

Nutrition

Units:

MetricUS

120g Greek-style yogurt
6 dates

pitted and finely chopped
pinch of dried mint
1 lemon

juiced
1 cucumber

peeled, deseeded and finely chopped
1 red onion

finely chopped
2 tbsp olive oil

(optional)
8 merguez sausages

or use a thin, spiced sausage of your choice
½-1 small pointed cabbage

finely shredded
4 flatbreads

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal528
fat22g
saturates10g
carbs53g
sugars13g
fibre8g
protein25g
salt1.8g

Method

step 1

Combine the yogurt, dates, mint and a quarter of the lemon juice in a bowl, then season. Set aside.
step 2

Mix the cucumber and red onion with another quarter of the lemon juice, season to taste and set aside.
step 3

Heat the oil in a frying pan over a medium heat and fry the sausages until cooked through, about 5 mins. Remove to a plate and set aside. Alternatively, cook in a hot griddle pan or on a barbecue over ashen coals (if griddling or barbecuing, you won’t need to add the oil).
step 4

Season the shredded cabbage with a good pinch of salt and the remaining lemon juice. Wipe the frying pan clean and briefly warm the flatbreads over a medium heat, or barbecue until warmed through and slightly charred. Fill the flatbreads with the yogurt sauce, merguez sausages, dressed cabbage and cucumber salad, then roll up and serve straightaway.

Recipe from Good Food magazine, July 2023

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.2 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now