Hot dog wraps

By Drum Digital
12 November 2018


Preparation: 20 min | Cooking: 10 min | Serves 2

American hot dogs, pan-fried until golden and served on a toasted wrap, are perfect Friday-night stay-in meals.


Spinach and nut hummus

125ml (½c) cashew nuts

handful spinach, chopped

65ml olive oil

1 can (410g) chickpeas

1 lemon, zest and juice

1 clove, garlic

65ml chives

30ml (2T) thyme

salt and pepper to taste

To assemble

oil for cooking

4 Eskort American Hot Dogs (Regular or Chilli Cheese)

½ red onion, thinly sliced

2 wraps

handful rocket leaves

65ml blueberries


Spinach and nut hummus

  • Put the hummus ingredients in a food processor and pulse until a smooth paste forms.

To assemble

  • Add a little oil to a frying pan and fry the Eskort American Hot Dogs at moderate heat until golden brown.
  • Thinly slice the onion. Generously spread spinach hummus on the wraps and divide the rocket, blueberries, hot dogs and red onion between them.
  • Fold the wrap closed and toast in a heated pan until golden brown and crispy. Serve warm.

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