Ingredients
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ml Country Range Rapeseed Oil
-
g Country Range Chopped Tomatoes
-
g Country Range Basmati Rice (cooked)
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Country Range Salt & Pepper
-
g vegan mince
-
g Mexican seasoning
-
g gluten free vegan meat granules
-
g fresh coriander
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2 6-inch mini tortilla wraps
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6 slices of red chillies
-
g vegan sour cream
-
g thinly sliced iceberg lettuce
Method
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1
Step 1
Warm a pan with the oil, then add the ground mince and brown all over
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2
Step 2
Add Mexican seasoning and stir, then add tomatoes and bring to the boil
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3
Step 3
Reduce to a simmer and thicken with vegan meat granules
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4
Step 4
Add chopped coriander and check seasoning
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5
Step 5
Warm rice and tortilla wraps before placing the wraps on a plate
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6
Step 6
Top with rice, lettuce and Mexican mince
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7
Step 7
Spoon over sour cream and garnish with coriander leaves and chilli slices
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30 ml Country Range Rapeseed Oil
-
100 g Country Range Chopped Tomatoes
-
100 g Country Range Basmati Rice (cooked)
-
Country Range Salt & Pepper
-
200 g vegan mince
-
20 g Mexican seasoning
-
10 g gluten free vegan meat granules
-
2 g fresh coriander
-
2 6-inch mini tortilla wraps
-
6 slices of red chillies
-
60 g vegan sour cream
-
10 g thinly sliced iceberg lettuce