Using a sharp knife, cut each sausage lengthwise, ripping the casing and exposing the inside. Peel back the casing, remove and discard. Thinly slice 4 red peppers and 1 yellow onion.
Heat 1 tbsp olive oil in a large cast iron on medium-high heat. When the pan is hot, add sausage and flatten it out slightly onto the hot pan. Once the meat starts to caramelize, break it up into smaller pieces and continue cooking until ⅓ of the mixture is crispy and golden brown. Remove and set aside.
Back in the pan add your sliced peppers and onions. Cover in a generous glug of olive oil and season with 2 tsp paprika, 1 tsp cumin, 1/2 tsp garlic powder and a pinch of salt. Toss to coat. Reduce heat to medium and cover. Continue cooking for 25-30 minutes, stirring occasionally, until soft and slightly caramelized.
Meanwhile, make your garlic sauce and rice. To a small bowl, add 1 heaping cup greek yogurt, 1/3 cup diced jalapeños, 1 tbsp pickle brine and a small pinch of salt. Grate in 1 garlic clove, then mix until smooth, taste and adjust seasoning. It should be tangy and garlicky! Cook rice by following package instructions.
By now your peppers should be done. Remove and set aside. Use a paper towel to wipe away any excess oil and heat the pan on medium-low. Assemble your wraps, then place them seal side down in the pan and cook until golden brown, working in batches as needed. Flip and repeat. Once golden brown on both sides, remove and slice! Serve with jalapeño sauce and more pickled jalapeńos.