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Photo of Veggie chilli wraps by WW

Veggie chilli wraps

8
Points® value
Total Time
1 hr 25 min
Prep
25 min
Cook
1 hr
Serves
4
Difficulty
Moderate
Our homemade vegetarian chilli is so tasty and easy, you'll want to make extra for nachos or fajitas later in the week.

Ingredients

Calorie controlled cooking spray

5 spray(s)

Onion

1 small, chopped

Garlic

1 clove(s), chopped

Chilli Powder

1¼ teaspoon(s), level

Ground Cumin

½ teaspoon(s), level

Ground Cinnamon

⅛ teaspoon(s), level

Black pepper

⅛ teaspoon(s)

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

4 medium

Salt

¼ teaspoon(s)

Half Fat Crème Frâiche

4 tablespoon(s), level

Half fat Cheddar cheese

30 g, grated

Instructions

  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.

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