Heat the oil in a large frying pan, over a medium high heat cook the onion for 3 minutes.
Add the garlic, chilli purée, flakes and smoked paprika and cook for a further 2 minutes.
Pour in the kidney beans, tomato purée, vegetable stock, ground coriander, puy lentils and Quorn Mince. Simmer for 10 minutes, stirring occasionally. Season to taste and stir in the fresh coriander. Pre-heat the grill to medium.
Place a tortilla wrap onto the base of a baking tray. Spoon half of the chilli mixture evenly onto the wrap, almost reaching the edges. Place another wrap on top and sprinkle with cheese. Ensure the top of the wrap is covered by the cheese, before placing under the grill.
Grill for 3 minutes, checking regularly, until the cheese is completely melted and beginning to turn golden. Garnish with a dollop of sour cream and jalapeños.
Tip: for a hotter chilli, add ½ tsp chilli cayenne pepper in step 2.
2020 Quorn all rights reserved. Quorn® and the Quorn™ logo are trademarks belonging to Marlow Foods Ltd. All content is owned, registered and/or licensed by Marlow Foods. Copyright 2020 Marlow Foods
* 'Take a step in the right direction' relates to products such as Quorn Mince, which are among the 60% of Quorn volume sold in the UK that have been certified with the Carbon Reduction Footprint by the Carbon Trust for the full lifecycle of the product. This not only means we know the carbon footprint of the product, but also that we have committed to reducing it over time. For further details of our carbon emissions by product view the full report here. The Quorn “Step” visual is a trademark of Quorn Foods Ltd.