Leftover Chilli Con Carne Wraps with Fresh Veg

Instructions

1. 1

   Warm the chilli: Gently reheat your leftover chilli in a saucepan over low–medium heat until hot through, stirring occasionally so it doesn't stick. If it's too thick, loosen with a splash of water or stock — you want it saucy enough to coat the wrap without soaking it.

2. 2

   Prep the veg: While the chilli warms, shred the lettuce, slice the cucumber, and halve the cherry tomatoes. Toss the tomatoes with a pinch of salt and the lime juice if using — it brightens the flavor nicely.

3. 3

   Warm the tortillas: Heat a dry skillet over medium heat, brush lightly with olive oil or use a spray, and warm each wholemeal tortilla 20–30 seconds per side until pliable and aromatic. Warm tortillas roll more easily and taste better, dear.

4. 4

   Build the wrap: Lay a warm tortilla flat. Spoon a generous line of warm chilli down the center (about ½ cup depending on size). Sprinkle a small handful of shredded low‑fat cheese over the hot chilli so it softens. Add a layer of lettuce, a few cucumber sticks, and halved cherry tomatoes. Dollop a teaspoon or two of yogurt or low‑fat sour cream if you like creaminess.

5. 5

   Season and finish: Scatter chopped coriander or parsley, add a dash of hot sauce or chilli flakes if you like heat, and taste one bite's worth of seasoning — add salt/pepper as needed.

6. 6

   Roll and serve: Fold the bottom edge up over the filling, then fold in the sides and roll tightly. Slice in half on the diagonal. Serve immediately while the chilli is warm and the wrap is crisp from the warmed tortilla.

7. 7

   Make‑ahead tip: If packing for later, keep warm chilli and fresh veg separate and assemble just before eating to prevent soggy tortillas.