Mexican mince filled chickpea wrap

Recipe from: 2 September 2010
wrap

Ingredients 24
Servings 4
Time 15 mins

Ingredients

  • Mince:
  • 500
    g
    extra lean mince
  • 1
    g
    corn on the cob, with corn removed
  • 1/2
    red pepper, diced
  • 2
    carrots, grated
  • 2
    stalks celery, sliced
  • 1-2
    tsp
    ground coriander
  • 1
    tsp
    chilli flakes
  • 1-2
    tsp
    Za'atar spice
  • 1/2
    tsp
    tumeric
  • 1
    can
    kidney beans, drained (make sure it doesn't contain vinegar)
  • 1
    can
    diced tomatoes
  • 2-3
    tsp
    fructose
  • 1
    handful of chives, chopped
  • 1
    bunch of coriander, torn
  • Herbal salt and pepper to taste
  • Wraps:
  • 1/2
    cup
    chickpea flour
  • 1/2
    cup
    warm water
  • 1/4
    tsp
    baking powder
  • 1
    tsp
    Za'atar spice
  • 1/2
    tsp
    fructose
  • Herbal salt and pepper to taste
  • Tin foil
 

Method

30 mins
 
Filling:

Heat oven to 150.

Fry the mince in a little grape seed or olive oil until brown.

Add the ground coriander, chilli flakes, za'atar spice and turmeric.

Add the corn off the cob, red pepper, carrot and celery and fry for a few minutes.

Add the tomatoes, fructose, chives, coriander and kidney beans.

Add salt and pepper to taste.

Cook on low for about 20 minute.

Wraps:

Sieve the chickpea flour and add the baking powder, za'atar spice, fructose, salt and pepper.

Slowly add the warm water and mix with a beater until smooth.

Pour onto a large baking tray covered in well greased tin foil - so that the mixture covers the tray in a thin layer (you could also use a smaller baking tin and make each wrap individually - but make sure the mixture covers the base in a thin layer).

Bake in the oven for about 20 minutes.

Remove from oven and allow to cool.

Gently tear away the wrap from the tin foil.

Cut the wrap in half - to make two.

Fill each wrap with mince, fold up and enjoy.

For more of Leaine's kitchen's recpipes click here.
 

Read more on: bake  |  beef  |  shallow-fry
 

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