1

Heat a large non-stick frying pan over medium-high heat. Cut 1 tortilla into quarters and spray both sides with oil. Add tortilla pieces to pan and cook for about 1 minute on each side or until lightly toasted. Transfer to a plate to cool.

2

To make filling, add mince and chilli powder to same pan and cook, stirring to break up lumps, for about 5 minutes or until mince is cooked through. Stir in passata and honey. Season with salt and pepper. Simmer, stirring occasionally, for about 3 minutes or until slightly thickened. Transfer filling to a heatproof bowl and cool slightly.

3

Lightly spray 1 tortilla with oil and flip over, oiled-side down. Spoon one-quarter of the filling in centre of tortilla, leaving a 4cm border around edge. Top filling with 5 cucumber slices and 1 cheese slice. Place 1 toasted tortilla quarter on top. Carefully fold in edge of tortilla, creating pleats and pressing gently to enclose filling. Repeat with remaining tortillas, filling, cucumber and cheese to make 4 wraps in total.

4

Heat the same, clean non-stick frying pan over medium heat. Carefully flip over 1 wrap and place in pan. Gently press with a spatula and cook for about 2 minutes on each side or until crisp and golden. Repeat to cook remaining wraps. Serve.