Chili Con Carne Wraps - cooking recipe

Ingredients

10.5 oz ground beef
2 cloves garlic, minced
1 None onion, finely chopped
2 tsp ground cumin
2 tsp paprika
1 (13.5 oz) can red kidney beans, drained and rinsed
1 (13.5 oz) can chopped tomatoes
2 None tomatoes, diced
1 None small cucumber, diced
4 oz fresh pea shoots, chopped
1 tbsp extra virgin olive oil
1 tbsp lemon juice
8 None tortillas

Preparation

Heat a large nonstick frying pan over medium heat. Brown ground beef for 4-5 mins, stirring to break up any lumps. Add garlic and onion and cook for 4-5 mins. Add cumin and paprika and cook for 1 min. Add red kidney beans and canned tomatoes. Bring to a boil, reduce heat and simmer for 10 mins, until thickened.
Meanwhile, for the salsa, combine diced tomato, cucumber and pea shoots. Toss with olive oil and lemon juice. Season to taste.
Distribute chili con carne and salsa between tortillas then roll up to enclose filling. Serve.