

This is a bit of a variation on something that I have done previously, but decided to experiment a bit, and also to add the traditional ingredient of rice back into it. These worked really well with a cold green salad, and brought a little piece of Mexico to the North of England to go with our currently hot climate!

Serves 4

Ingredients

6 large tortilla wraps

3 medium carrots, peeled and coarsely grated

100g mature cheddar cheese, grated

3 spring onions, roughly chopped

1 large courgette, coarsely grated

6 cherry tomatoes, chopped

75g white long grain rice, boiled and drained

1 tsp cayenne pepper

1 tsp ground cumin

1 tsp sweet smoked paprika

1 400g tin of pre-cooked kidney beans, rinsed and drained

1 green chilli, deseeded and chopped (optional)

3 tbs sunflower oil, for roasting

Method

1. Preheat the oven to 180C.

2. Combine all of the filling ingredients in a bowl and mix well.



3. Place a good measure of the mixture into the tortillas and roll to form wraps folded at both ends.

4. When all of the mixture is used up, place the wraps on a roasting or baking tray and brush all over with the oil.

5. Bake in the oven for 10-15 minutes until lightly brown, turning once.



6. When cool, halve the wraps and serve with a green salad, guacamole or salsa of your choice.