This recipe was developed by Ross Burden exclusively for British Meat.
450g/1lb pork sausages
8 flour tortillas, wrapped in foil
200g/7oz guacamole
1 romaine lettuce, shredded
200g/7oz sour cream
200g/7oz salsa
Place the sausages on a preheated barbecue and cook for 10-12 minutes, turning occasionally, until thoroughly cooked.
In the last 2 minutes of cooking time, add the tortillas in foil to the barbecue to warm.
To serve, spread some guacamole onto each tortilla. Top with a pile of lettuce, spoonful of sour cream and salsa. Add sausages and roll.
Serve the wraps with extra salsa sauce and a cucumber and spring onion salad.
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