Photo of Veggie chilli wraps by WW

Veggie chilli wraps

8 - 10
PersonalPoints™ per serving
Total Time
1 hr 25 min
25 min
1 hr
Our homemade vegetarian chilli is so tasty and easy, you'll want to make extra for nachos or fajitas later in the week.


Calorie controlled cooking spray

5 spray(s)


1 small, chopped


1 clove(s), chopped

Chilli Powder

1¼ teaspoons, level

Ground Cumin

½ teaspoons, level

Ground Cinnamon

teaspoons, level

Black pepper


Carrots, raw

1 small, coarsely chopped

Celery, cooked

1 stick(s), coarsely chopped

Kidney Beans, cooked

425 g, drained and rinsed

Tinned Tomatoes

200 g, chopped

Tortilla wrap(s)

4 medium


¼ teaspoons

Half Fat Crème Frâiche

4 tablespoons, level

Half Fat Cheddar Cheese

30 g, grated


  1. In a medium pot, warm cooking spray over moderate heat. Add onion and cook, stirring occasionally, until softened, about 7 minutes. Add garlic, stirring until fragrant, about 30 seconds. Add chilli powder, cumin, cinnamon and pepper, stirring to combine.
  2. Add carrot, celery, beans and tomatoes; bring to a boil. Reduce heat and simmer until vegetables are tender, about 1 hour; stir in salt.
  3. Heat tortillas in microwave according to package directions or in nonstick frying pan over moderate heat for about 1 minute, until brown spots begin to form, turning once.
  4. Spread chilli down the centre of each tortilla, leaving 1/2-inch border at each end. Top each with 1 tablespoon each of crème fraiche and grated cheese. Tuck in ends of tortilla, roll and enjoy.