Veggie chilli wraps
8
Points®
Total time: 1 hr 25 min • Prep: 25 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
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
Garlic
1 clove(s)
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
Celery, cooked
1 stick(s)
Kidney Beans, cooked
425 g
Tinned Tomatoes
200 g
Tortilla wrap
4 medium
Salt
¼ teaspoon(s)
Half Fat Crème Frâiche
4 tablespoon(s), level
Half fat Cheddar cheese
30 g
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.