- 4 large multigrain wraps
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 250g lean beef mince
- 1 teaspoon dried oregano
- 1 teaspoon ground coriandercilantroX
- 1 teaspoon paprika
- 400g no-added-salt kidney beans
- 400g black beans, rinsed and drained
- 400g no-added-salt chopped tomatoes
- 1 cup grated carrot
- 1 cup diced red capsicum
- 2 spring onions, sliced
- ½ cup reduced-fat sour cream
- ¼ cup fresh coriandercilantroX, to serve
- 1 cup diced tomato
1 Preheat oven to 180°C. Line two oven trays with baking paper.
2 Lightly spray each wrap with oil, then cut into triangles. Place triangles onto prepared trays and bake for 10 minutes or until lightly browned and crispy.
3 Meanwhile, in a large frying pan, heat oil over medium. Add onion and garlic and cook until fragrant and translucent. Add mince, herbs and spices and cook for 5 minutes, until browned.
4 Add beans, canned tomatoes, carrot and capsicum to the pan and reduce heat. Cook for a further 10 minutes and then stir through spring onion.
5 Divide ‘wrapcho’ chips among four plates and top with mince mix.
6 Serve with a dollop of sour cream and coriander, with diced tomato on the side.
Make it gluten free: Use gluten-free wraps and check ground spices and sour cream are gluten free.
Make it vegan: Substitute Vegie Delights for beef mince. Use coconut yoghurt instead of sour cream. Check wraps are vegan.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 18g
–Saturated fat 7g
Dietary fibre 16g
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