Heat a little canola oil in a large frying pan over a high heat
Pan fry the mince in two batches to brown, drain off the fat and set the mince aside in a bowl
Wipe the pan clean, reduce heat to medium and add a little canola oil
Add the onion and garlic, cook - stirring for 5 minutes until soft
Add the drained mince back to the pan along with the spices, tomatoes, beans, stock, capsicum and sugar
Simmer until reduced to a thick sauce (around 20-30 minutes)
Taste and season with pepper as required
Brush the wraps lightly with canola oil and place on oven trays
Bake in the oven for about 10 minutes or until crisp, turning over once
Break them into big chips
Salsa
To make the salsa, combine the ingredients gently in a bowl just before serving
To serve, place wholemeal chips in bowls and top with the mince. Top with a spoonful of salsa, a teaspoon of reduced fat sour cream and fresh coriander.
2 tbsp
450 g
Quality Mark premium beef mince
1
onion, finely chopped
3 cloves
, crushed
2 tsp
smoked paprika, mild
1 tsp
cumin, ground
¼ tsp
chilli powder
400 g
tomatoes, chopped
400 g
red kidney beans, drained, rinsed
2 cups
Campbell's Real Beef Stock, no added salt
1
roasted red capsicum, sliced
1 tsp
brown sugar
3-4
wholemeal wraps
Salsa
½
avocado, diced
½
cucumber, diced
¼ cup
coriander, chopped
1
lime, juiced
4 tsp
sour Cream, reduced-fat, to serve
coriander, to serve
Per serve
Energy
2588kJ
Total Fat
19.4g
Saturated Fat
5g
Total Carbohydrate
58g
Sugars
11.4g
Sodium
424mg
Method
Pre-heat oven to 180°C
Heat a little canola oil in a large frying pan over a high heat
Pan fry the mince in two batches to brown, drain off the fat and set the mince aside in a bowl
Wipe the pan clean, reduce heat to medium and add a little canola oil
Add the onion and garlic, cook - stirring for 5 minutes until soft
Add the drained mince back to the pan along with the spices, tomatoes, beans, stock, capsicum and sugar
Simmer until reduced to a thick sauce (around 20-30 minutes)
Taste and season with pepper as required
Brush the wraps lightly with canola oil and place on oven trays
Bake in the oven for about 10 minutes or until crisp, turning over once
Break them into big chips
Salsa
To make the salsa, combine the ingredients gently in a bowl just before serving
To serve, place wholemeal chips in bowls and top with the mince. Top with a spoonful of salsa, a teaspoon of reduced fat sour cream and fresh coriander.
Method
Pre-heat oven to 180°C
Heat a little canola oil in a large frying pan over a high heat
Pan fry the mince in two batches to brown, drain off the fat and set the mince aside in a bowl
Wipe the pan clean, reduce heat to medium and add a little canola oil
Add the onion and garlic, cook - stirring for 5 minutes until soft
Add the drained mince back to the pan along with the spices, tomatoes, beans, stock, capsicum and sugar
Simmer until reduced to a thick sauce (around 20-30 minutes)
Taste and season with pepper as required
Brush the wraps lightly with canola oil and place on oven trays
Bake in the oven for about 10 minutes or until crisp, turning over once
Break them into big chips
Salsa
To make the salsa, combine the ingredients gently in a bowl just before serving
To serve, place wholemeal chips in bowls and top with the mince. Top with a spoonful of salsa, a teaspoon of reduced fat sour cream and fresh coriander.
