Wash the red pepper, remove the seeds and cut into small dice. Cut the chorizo and the tomatoes into small dice. Peel and finely dice the onion. De-seed and finely dice the chilli. Drain and wash the chick peas.
Heat a saucepan over a medium heat. Add the chorizo and allow the heat to melt the fat from the meat. Stir in the onion, tomato and red pepper and cook for 5 minutes until soft. Reduce the heat and add the chick peas. Cook for 10 minutes or until you have a thick sauce.
Mix the flour, water, and salt together in a bowl until you have a dough.
Transfer the dough to a lightly floured work surface and knead for 5-10 minutes until the dough is smooth and no longer sticky.
Leave to rest for 15 minutes and then divide it into 6 pieces.
Shape into balls and then roll very thinly.
Whilst rolling the dough, heat a frying until it is very hot.
Once hot, place a wrap in the pan and cook until there are dark brown patches and the wrap begins to inflate.
Turn over and cook for another 30 seconds.
Continue until all of the wraps are cooked.
To keep them soft wrap in foil until needed.
Finely chop the coriander leaves.
Peel and dice the tomato.
Zest and juice the lemon.
Peel and roughly chop the garlic.
Finely dice the green chilli.
Place the lemon zest, garlic, green chilli and smoked paprika in a pestle and mortar and pound until you have a rough paste. Stir in the olive oil and a teaspoon of lemon juice. Gently mix in the chopped tomato and coriander and season with Maldon sea salt and pepper. Taste and adjust if necessary.
Take a wrap and smear on a generous amount of the yogurt, top with the chorizo and chick pea mix. Roll the wrap around the filling and serve immediately with the tomato and coriander salsa.
«Try adding cumin seeds to your tortillas for some extra flavour.»