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Recipe Vegan Mince Tortilla Wrap

This plant-based mince and melty cheese delight is here to take your tortilla game up a few notches! If Tuesday is dedicated to the much-loved taco, it's time to introduce Tortilla Thursdays into the weekly schedule!

You will need

Serves 4

  • 2 tablespoons olive oil
  • 400g vegan mince
  • 1 clove garlic, minced
  • 2 tomatoes, diced
  • 1 roasted pepper, diced
  • Salt and pepper to taste
  • 1 portion vegan brie, outside edges removed, halved lengthwise to make two thinner discs
  • 1 tablespoon chilli paste
  • 1 bunch coriander, stalks finely chopped
  • 4 wheat tortillas

Guacamole

  • 1 avocado, mashed
  • Salt and pepper to taste
  • 1 lime, juice
  • 1 bunch coriander leaves roughly chopped

To serve

  • Coconut Greek yoghurt

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Directions

20 mins to prep

15 mins to cook

  1. Step 1

    Add oil to a hot pan over medium heat. Add mince and garlic and fry for 3 minutes or until the mince begins to colour.

  2. Step 2

    Add tomato, roasted peppers, coriander stalks and stir through. Season with salt and pepper.

  3. Step 3

    Place the brie on the tortillas and make 4 slits in the tortillas, around the cheese, to make it easier to fold.

  4. Step 4

    Place the chilli paste in the centre of the tortilla, place the one half of the cheese on top of the chilli paste and top with a generous spoonful of the tortilla mince. Repeat with remaining ingredients.

  5. Step 5

    Fold the tortilla over the filling, top with another tortilla and fold to cover all the filling

  6. Step 6

    Gently place the tortilla in a hot pan on medium heat with a tablespoon of olive oil, seam side down. Cook for 3–5 minutes on each side or until the tortilla is golden brown.

  7. Step 7

    Add lime juice, salt, pepper and coriander leaves to the mashed avocado. Stir to combine and set aside.

  8. Step 8

    Slice the tortilla in half and serve with guacamole and coconut Greek yogurt.

Recipe: Simon Toohey