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1 tsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
250g lean beef mince
1 tsp smoked paprika
1/8 tsp cayenne pepper (optional)
200g tomato passata
2 tsp currants
125g tin four bean mix, rinsed & drained
2 wholegrain (or gluten-free) wraps1 cup pre-cut coleslaw
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, passata, currrants, beans and 1/2 cup water.
3. Bring to the boil, then reduce to a simmer and continue to cook until liquid has been absorbed.
4. Cool slightly, add to wraps with coleslaw, fold up the base and two sides, and grill in a preheated sandwich press.
Energy: 2077kJ
Protein: 37.2g
Fat: 17.2g (sat 6.3g)
Carbs: 44g (Sugar 11.2g)
Fibre: 6.9g
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