Mince wraps

Preheat oven to 180°C.

Heat the oil in a frying pan, and cook the onion gently for 5-6 minutes, until tender.

Add the mince, breaking up with the back of a spoon to form small pieces until cooked thoroughly and no longer pink.

Stir in tomato purée, canned tomatoes and herbs.

Bring to the boil and simmer gently for 30 minutes until reduced and thick, but still moist.

Add a 425g can of kidney beans (or baked beans) to cooked mince mixture.

Spread a large spoonful onto a tortilla with some grated cheese.

Fold the bottom over the mince and roll up tightly sideways.

Secure with a toothpick and grill the wraps until hot.

Remove the toothpick before serving.

For younger children: Cut the wraps across the middle when cooked as they are easier to handle and eat. Or, serve the mince in mini pita pockets with grated carrot, chopped cucumber & tomato.

For older children and parents: Add a little spicy chilli sauce to the mixture for a bit of a kick.