Wash and dry all produce. Add cabbage, 2 1/2 tbsp (5 tbsp) vinegar, 1 tbsp (2 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat.Once simmering, cook, stirring often, until sugar dissolves, 1-2 min.Remove from heat. Transfer cabbage, including pickling liquid, to a medium bowl. Set aside in the fridge to cool.

Cut tomato into 1/2-inch pieces.Finely chop cilantro.

Add mayo, half the garlic puree, half the cilantro and remaining vinegar to a small bowl. Season with salt and pepper, to taste, then stir to combine.

Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Add Shawarma Spice Blend, remaining garlic puree and 2 tbsp (4 tbsp) water. Cook, stirring often until fragrant, 30 sec.

Wrap tortillas in paper towels. Microwave until warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm tortillas!)Arrange tortillas on a clean surface.Spread 1 tsp garlic sauce down the middle of each tortilla.

Drain pickled cabbage, discarding liquid.Top tortillas with spring mix, chorizo mixture, pickled cabbage and tomatoes. Spoon remaining garlic sauce over top.Divide wraps between plates.Sprinkle crispy shallots and remaining cilantro overtop.