Mexican Wraps

Prep time 20 minutes

Cooking time 35 minutes

Serves 24


  • 4 tbsp vegetable oil
  • 3 onions, chopped
  • 3 carrots, diced
  • 3 mixed peppers, deseeded and diced
  • 30g chopped garlic
  • 2 red chillies, deseeded and finely chopped
  • 1 tsp ground cumin
  • 1 tsp chilli flakes
  • 2 tsp ground coriander
  • 2 tsp paprika
  • 2 bay leaves
  • 2.5kg tinned chopped tomatoes
  • 2.5kg tinned kidney beans, drained and rinsed thoroughly
  • 1kg dry Pea Mince, soaked for 20 minutes in 2.6L of boiling water or stock
  • 50g fresh coriander, finely chopped
  • 50g flat leaf parsley, finely chopped
  • Salt and pepper to season
  • 24 large tortilla wraps (20cm diameter),


In a large saucepan heat the oil over a medium heat, add the onions, carrots, peppers, garlic and chillies cook for 10-15 minutes until softened. 

Add the spices and bay leaves and cook for a further 2 minutes, before adding the chopped tomatoes. 

Bring to a simmer and cook for 10 minutes. 

Add the kidney beans, hydrated pea mince, coriander and parsley. 

Season to taste with salt and pepper and simmer for a further 10 minutes. 

Remove from the heat, remove the bay leaves and divide the mix between pre-warmed wraps then roll each wrap to close and serve immediately. 

serving suggestion

Spicy potato wedges I Homemade vegan coleslaw