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In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon, transfer to a paper towel-lined plate to drain, and set aside. Reserve 1 tablespoon of bacon fat in the skillet.

Add the crumbled chorizo to the same skillet with the reserved bacon fat. Cook over medium heat, breaking it up with a spoon, until browned and cooked through. Remove the chorizo with a slotted spoon, transfer to a separate paper towel-lined plate to drain, and set aside.
If the skillet is dry, add 1 tablespoon of olive oil. Add the diced yellow onion, red bell pepper, and green bell pepper to the skillet. Sauté for 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Stir in the shredded red and green cabbage. Cook for 5-7 minutes, stirring occasionally, until the cabbage is tender-crisp.
Return the cooked bacon and chorizo to the skillet with the vegetables. Stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 1-2 minutes, stirring to combine and allow the spices to bloom.

Remove the skillet from the heat and stir in the fresh lime juice.
To assemble the wraps, spoon a generous amount of the chorizo and bacon filling into the center of each large cabbage leaf. Fold in the sides and roll up tightly.
Garnish the assembled wraps with fresh chopped cilantro and serve immediately, with a dollop of sour cream or Greek yogurt on the side if desired.

In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon, transfer to a paper towel-lined plate to drain, and set aside. Reserve 1 tablespoon of bacon fat in the skillet.

Add the crumbled chorizo to the same skillet with the reserved bacon fat. Cook over medium heat, breaking it up with a spoon, until browned and cooked through. Remove the chorizo with a slotted spoon, transfer to a separate paper towel-lined plate to drain, and set aside.
If the skillet is dry, add 1 tablespoon of olive oil. Add the diced yellow onion, red bell pepper, and green bell pepper to the skillet. Sauté for 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Stir in the shredded red and green cabbage. Cook for 5-7 minutes, stirring occasionally, until the cabbage is tender-crisp.
Return the cooked bacon and chorizo to the skillet with the vegetables. Stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 1-2 minutes, stirring to combine and allow the spices to bloom.

Remove the skillet from the heat and stir in the fresh lime juice.
To assemble the wraps, spoon a generous amount of the chorizo and bacon filling into the center of each large cabbage leaf. Fold in the sides and roll up tightly.
Garnish the assembled wraps with fresh chopped cilantro and serve immediately, with a dollop of sour cream or Greek yogurt on the side if desired.