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

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

• To a small bowl, add mayo, half the garlic puree, half the cilantro and remaining vinegar.
• Season with salt and pepper, if you like. Stir to combine.

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

• Wrap tortillas in paper towels. Microwave for 1 min, until warm and flexible. (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 prepped tortillas with spring mix, turkey mixture, pickled cabbage and tomatoes.
• Spoon remaining garlic sauce over top.
• Divide wraps between plates.
• Sprinkle crispy shallots and remaining cilantro over top.

If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add turkey. Cook turkey in the same way the recipe instructs you to cook the chorizo.**