Mexican-Style Crunch Wrap

Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the onion and pepper and fry for 2 minutes.

Add the beef mince and fry for 3 minutes until browned on all sides. Add the garlic, garlic granules, dried oregano, smoked paprika and continue to cook for 2 minutes.

Crumble in the stock cube and pour in the water. Turn down the heat and allow to bubble for 5 minutes until the meat is coated in a rich beefy sauce.

While the beef is cooking, add the avocado, spring onion, cherry tomatoes, lime juice and Sriracha to a bowl and stir until combined. Season with salt and pepper to taste. Microwave the tortilla wraps for 30 seconds to make them easier to work with.

Preheat the oven to 190ºC.

Now you’re ready to assemble. With the tortilla flat in front of you, cut halfway up the middle. Imagine the tortilla is split into 4 sections. Leaving the bottom left quarter empty, add the crushed tortilla chips and grated cheese to the top left. Then add the beef to the top right, and finally the avocado mixture to the bottom right.

Fold the bottom left corner up over the top left, then fold that over onto the top right, then fold over onto the bottom right. You should have a folded triangle shape with your filling inside. Place onto a baking tray and repeat with the other wraps.

Pop the baking tray into the oven for 5 minutes until the tortilla parcels are crispy, and serve with a spoonful of sour cream and your choice of accompaniment.