Hot dog wraps with fiery onion relish
Hot dogs are a fantastic treat in the summer. The fiery, flavour-packed onion relish gives this recipe a sophisticated edge.
For something a bit more traditional, check out this frankfurter roll with new potato and bierwurst salad.
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Ingredients
- 6 giant hot dogs (loose or canned)
- 6 Lebanese flatbreads or flour tortillas
- Squirty yellow mustard (optional)
- Watercress, to serve
For the relish
- 2 tbsp sunflower oil
- 3 red onions, thinly sliced
- 1 garlic clove, thinly sliced
- 1 tsp yellow mustard seeds
- 1 tsp cumin seeds
- 3 tbsp light muscovado sugar
- 4 tbsp red wine vinegar
- Large pinch crushed chilli flakes
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Method
- Begin by making the relish, as it can be served warm or cold. Heat the sunflower oil in a frying pan and cook the onions for 10 minutes until softened and lightly golden. Stir in the garlic and seeds and cook for 1 minute more. Add the sugar, ¼ teaspoon salt, vinegar and chilli and bubble for 5 minutes until the liquid evaporates.
- Heat the hot dogs according to the packet instructions. Heat a large non-stick griddle or frying pan, and toast the flatbreads in batches, turning until golden and crisp. Put a hot dog, squirt of mustard (if using) and some relish on each, fold up and scatter with some watercress. Serve with paper napkins.
Nutrition
- 400kcals Calories
- 19g (0.6g saturated) Fat
- 13g Protein
- 47g (12.1g sugars) Carbs
- 2.1g Salt
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