Chilli & rice wraps

These super easy and filling wraps are a perfect recipe to whip up one afternoon. The chilli is great to make a big batch of as it freezes well!

Ingredients (makes 40 small wraps. Meal prep, anyone?)

  • 1 white onion
  • 1 red bell pepper
  • 2 cloves of garlic
  • 1 can of red kidney beans
  • 2 cans of tinned tomatoes
  • 1 tbsp neutral cooking oil
  • 200g plant-based mince
  • 2 tsp chilli powder
  • 1 tbsp cumin
  • 2 tsp paprika
  • 2 cups of rice
  • 40 tortilla wraps
  • 1 jar vegan mayo (Hellman’s preferably)
  • 2 heads of baby gem lettuce
  • 50 g of grated vegan cheese


  1. To prepare for making the chilli, dice the onion, red bell pepper, and garlic
  2. Drain and wash the kidney beans
  3. Heat the oil in a pan on low heat and add the garlic and onion, stirring consistently
  4. Once the onion becomes clear, add the red pepper and continue stirring until the pepper is soft.
  5. Add the mince and cook according to the packet instructions
  6. Pour in the tinned tomatoes and kidney beans. Leave to simmer for around 20 minutes, stirring occasionally
  7. While the chilli is simmering, cook the rice
  8. Season the chilli according to taste, and leave to simmer for 10 more minutes
  9. Mix a small portion of the chilli with an equal amount of rice
  10. On a tortilla wrap, add vegan mayo, lettuce, the chilli rice mix, and some vegan cheese, and roll tightly
  11. In a clean pan on a high heat, toast the wrap lightly on both sides


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