The quantities provided above are averages only.
240 grams
Beef and Pork Mince
4 unit(s)
Wraps
1 pack(s)
Black Beans
2 sachet(s)
BBQ Sauce
17.5 grams
Peri Peri Seasoning
50 grams
Ranch Sauce
120 grams
Salad Leaves
1 unit(s)
Onion
1 tin(s)
Tomato Paste
to taste
Salt
to taste
Oil
to taste
Pepper
Preheat your oven to 220°C/200°C fan/gas mark 7.
Drain and rinse the black beans in a sieve.
Halve, peel and thinly slice the onion.
Trim the salad leaves, then thinly slice or tear into bite-sized pieces.
Place a pan over medium-high heat (no oil).
Once the pan is hot, fry the mince and onion with the peri peri spice mix until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.Add the beans, tomato paste and BBQ sauce and cook for another 2-3 mins. Taste and season with salt and pepper, if required.
Trim the salad leaves, then thinly slice or tear into bite-sized pieces.Toss the salad leave with the ranch sauce. Season to taste with salt and pepper.
Pop the wraps into the oven to warm (2 per person), 1-2 mins.
Spread the minced meat filling on the wraps and top with salad.
Fold the left and right sides of the wraps inwards. Fold the bottom side up over the filling and roll tightly.