Mexican Chilli Wraps
 
A perfect family meal with only six ingredients. Teenagers will love making the wraps as they go along.
 
Takes 30–40 minutes • Serves 4

500g pack lean minced beef

350g jar tomato and chilli sauce

8 large soft flour tortillas or Mediterranean wraps

400g can red kidney beans, drained and rinsed

142ml carton soured cream

100g bag herb salad

 
1 Dry fry the beef in a non-stick pan until it has changed colour all over. Spoon in a little of the sauce if the meat starts to stick. Add the rest of the sauce, then fill the jar about one-third full with water and rinse out into the pan. Bring to the boil, then let it bubble away for 15 minutes, stirring occasionally.

2 Dry fry the tortillas singly in a frying pan for 1 minute on each side. Meanwhile, add the beans to the meat. Stir well and heat through for about 5 minutes until the beans are hot and the meat sauce is thick.

3 Let everyone make their own wraps – spread the tortilla with some soured cream, then spoon the meat and some salad in the centre. Fold up one side of the tortilla, then fold in the sides to enclose the filling.

 
• Per serving 604 kcalories, protein 40g, carbohydrate 57g, fat 25g, saturated fat 10g, fibre 6g, added sugar none, salt 3.14g