Ingredients

• 2 tsp olive oil
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 400g lean beef mince
• 1 tsp smoked paprika
• 1/8 tsp cayenne pepper (optional)
• 400g tin four bean mix, well rinsed
• 500g tomato passata
• 1 tbs currants
• 4 wholegrain (or gluten-free) wraps
• 2 cups pre-cut coleslaw

Method

1. Heat oil in a non-stick frypan over medium heat. Add onion, garlic and mince and cook until meat has browned, breaking up any clumps whilst cooking.
2. Add paprika, cayenne pepper, beans, passata, currrants and 1/2 cup water. Bring to the boil, then reduce to a simmer and continue to cook until liquid has been absorbed.
3. Cool slightly, add to wraps with coleslaw, fold up the base and two sides, and grill in a preheated sandwich press.

Nutritional Information Per serve

• Calories 950kcal
• Protein 65.9g
• Carbs 94.2g
• Fibre 15.5g
• Sat. Fat 10.6g
• Fat 30.1g
• Sugar 23.7g