Finely chop the onions and garlic.
In a medium sized pot, gently fry the onions and garlic on medium heat in 2 tablespoons of the olive oil.
Season the mince with the meat spice and start adding small amounts of the mince.
Continue frying together with the onions and garlic while stirring frequently.
Once all the beef is cooked, add the sweet chilli sauce, stir well and remove from heat.
Cut a slit in the butternut bag and microwave the bag of butternut for 5-6 minutes.
Heat the remaining olive oil in a medium sized pan.
Once the oil is warm, add the cumin seeds and 2 minutes later empty the bag of butternut into the pan.
Stir through the cumin, season with a pinch of salt and fry for 3-4 minutes.
Squeeze in some lemon juice (about half a tablespoon) and remove from heat.
Add the butternut to the pot of mince and stir well to mix.
The well-cooked butternut pieces should easily crumble and mix with the mince.
Warm the wraps in the oven or microwave, slice the avocado and tear up the lettuce leaves and fresh coriander.
And then it’s as easy as putting your wraps together with a bit of each of the ingredients, not forgetting the tomato pesto.
Reprinted with permission of Chef Dom
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