Chef Jesse has seasoned the beef mince filling in this recipe with paprika, cumin, adding red peppers, carrots and creamy feta for added layers of texture. Baked until crispy - we recommend serving everything up in the middle of your table and getting everyone to tuck in. Enjoy!
Preheat the oven to 200 degrees. Heat a splash of oil in a large frying pan on medium-high heat. When hot, add the beef mince. Break it up with a wooden spoon. Cook stirring occasionally until browned, 3-5 mins. Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a press).
Add the onion to the beef and fry until softened and starting to colour, stirring often, 3-4 mins. Stir in the garlic, tomato puree, cumin and smoked paprika. Cook until fragrant, 2 mins. Pour in the passata and water (see ingredients for amount) and stir well. Bring to the boil, then reduce heat to simmer. Cook until thick and tomatoey, 10 mins. When ready, stir in half the coriander, season to taste and keep to one side.
Meanwhile, zest and halve the lime. Roughly chop the coriander (stalks and all). Halve the pepper and discard the core and seeds. Slice into thin strips. Trim and grate the carrot (no need to peel). Crumble the feta. Heat a splash of oil in another frying pan on high heat. Add the pepper and fry till soft, 5 mins, then remove from the heat. Lightly oil a large baking tray.
Lay a tortilla on a board. Spoon 2-3 tbsp of the beef mix down the middle of the tortilla (leaving some space at each end). Pop a few slices of pepper on top then sprinkle on some carrot. Pop a little crumbled feta inside (save some for the top!), then fold the two short ends in, over the top of the filling followed by the two longer sides, like wrapping a present! You may have more filling than you need, just serve it along side at the end!
Transfer the wrap to your tray, folded side down. Repeat with the other tortillas. Drizzle over a little more oil and gently rub over the top of the wraps. Crumble any remaining feta over the top and bake on the top shelf of the oven until lightly coloured and turning crispy, 15-20 mins.
Meanwhile, trim the cucumber, quarter lengthways, then chop widthways into small pieces. Pop into a bowl. Mix in the remaining coriander, a squeeze of lime, a pinch of lime zest, a drizzle of oil and a pinch of salt and pepper to taste. Serve the wraps with the cucumber salad (and any spare lime wedges!) on the side. Enjoy!