Hot dog wraps


American Hot Dogs, pan-fried until golden and served on a toasted wrap with fresh red onions, peppery rocket, juicy blueberries and a smooth spinach and cashew nut hummus


Spinach and nut hummus

125ml (½c) cashew nuts

1 handful spinach, chopped

60ml (¼c) olive oil

1 can (410g) chickpeas

1 lemon, zest and juice

1 garlic clove

60ml (¼c) chives

30ml (2T) thyme

salt and pepper


4 Eskort American Hot Dogs (Regular or Chilli Cheese)

oil for cooking

2 wraps

1 handful fresh rocket

60ml (¼c) blueberries

½ red onion, thinly sliced


Spinach and nut hummus

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


  • Add a little oil to a frying pan over moderate heat and fry the Eskort American Hot Dogs until golden brown.
  • Generously spread the spinach hummus on the wrap then add some rocket and blueberries, the hot dogs and some red onion.
  • Fold the wrap and toast in a heated pan until golden brown and crispy.
  • Serve warm.
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