- 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.
Nutrition Info (per serve)
Total fat 18g
Saturated fat 7g
Dietary fibre 16g
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.
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