Caesar Crunch Wrap

A delicious wrap with the star of the show, Porky Whites Lights. Caesar salads and crunch wraps are heavy hitters with recipe trends for 2025, and our recipe gives a special Porky Lights twist. Porky Lights have 50% fat than regular Porky Whites sausages. We’re serving this up Caesar style, with sliced sausages, an easy Caesar-style sauce, crunchy lettuce, juicy tomatoes and croutons. A portion of crispy fries on the side, makes this a droolworthy delicious dinner!

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Ingredients

fries 300 g
Parmesan 80 g (grated)
mayonnaise 60 g
Dijon mustard 1 tsp
Worcester sauce 2 tsp
little gem lettuce 2 (chopped)
cherry tomatoes 200 g (chopped)
Porky Lights pork sausages 400 g (sliced)
plain tortilla wraps 4
croutons 80 g
mini tortilla wraps 4

Method

Cook the fries

Preheat the air fryer to 200°C. Air fry the fries for 12 - 15 minutes. Shake halfway through cooking. Cook until they're crisp and light golden (cooking times may vary based on your air fryer).
If you’re using the oven, preheat the oven to 240°C /220°C fan. Spread a single layer of fries onto a baking tray and pop it into the top of the oven. Bake for 14 - 16 minutes, turning them every now and again, until they're crisp and light golden.

Make the Caesar dressing

To make the Caesar dressing, grate the Parmesan, unless already grated.
In a bowl mix together the mayonnaise, Dijon mustard, Worcestershire sauce and half the Parmesan. Check the seasoning and adjust to taste. Prep the rest of the ingredients: chop the little gem lettuce and cherry tomatoes.

Cook the Porky Lights

Heat a dash of oil in a large frying pan over a medium heat, add the *Porky Lights Pork Sausages and fry for 7-8 minutes until golden brown and cooked through. Once cool enough to handle, cut them into thin slices.

Build & cook your wraps

Dress the chopped little gem lettuce with some of the Caesar dressing.
In the centre of each large tortilla wrap, add some of the dressed lettuce, then top with some cooked sausage and cherry tomatoes.
Place around 4 - 5 croutons over the filling in the centre, drizzle over some Caesar dressing and sprinkle some Parmesan. Pop one of the small wraps on top of the croutons.
Spread some of the dressing on the outside of the larger wrap (this will help hold it down), then fold over the edges over the small wrap. Repeat until all the wraps are assembled.
Toast the finished wraps, seam-side down first, in a dry pan for 2 - 3 minutes on each side, until golden.

Plate Up

Cut the Sausage Caesar Crunch Wrap in half and serve straight away while warm and crispy, with the fries.

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