Smoky, Spicy Burritos with Quorn Mince

For the spicy Quorn Mince filling:

1. Place a non-stick pan over a medium heat. Add the olive oil. Add the Quorn Mince and red onion. Sauté for 2 minutes.
2. Add the chilli powder, chipotle paste and tomato puree. Stir to combine and cook for 1 minute. Add the chopped tomatoes and stock. Mix well and bring to a simmer. Simmer for 5 minutes. Add the diced peppers, kidney beans and sweetcorn. Stir to combine and simmer for a final 2 minutes.
3. Remove from the heat and stir though the chopped coriander. Allow to cool whilst you prepare the burrito fillings.

For the burritos:

4. Spread the base of each wrap with mayonnaise. Next layer little gem leaves over the base of each wrap. Top with a few spoonful’s of spicy Quorn Mince. Top each wrap with rice, sliced peppers and avocado.
5. Tightly wrap each burrito by folding in the top and bottom of the wrap then tightly rolling the burrito starting from one side.
6. Heat a non-stick pan over a medium heat. Place the burritos seam side down in the pan and cook for 1-2 minutes (this warms the burrito and helps seal the wrap). Roll over and cook the top of each burrito for 1-2 minutes. Remove from the pan and slice each burrito in half using a serrated knife.

To serve (optional):

7. Serve the burritos with a dollop of yoghurt and lime wedges.