Spicy vegetarian chilli wraps

Serves: 4 Prepare & Cook:


  • 2 tbsp spinneysFOOD Sunflower Oil
  • 1 onion, chopped
  • 2 celery sticks, chopped
  • 1 green pepper, chopped
  • 1 fresh jalapeño pepper, chopped
  • 2 garlic cloves, chopped
  • 400g can spinneysFOOD Chopped Italian Tomatoes
  • ½ tsp chilli powder
  • ½ tsp spinneysFOOD Fine Cumin
  • 400g can spinneysFOOD Chick Peas, drained
  • 400g can spinneysFOOD Kidney Beans, drained
  • 190g can sweetcorn, drained
  • 4 spinneysFOOD Wraps
  • handful spinneysFOOD Coriander Micro Herbs
  • 50g Monterey Jack, grated
  • limes, to serve (optional)


  1. Set a large saucepan with the oil over a medium heat. Cook the onion for 6-8 minutes until soft and translucent.
  2. Add the celery, peppers and garlic. Cook for 2-3 minutes more then tip in the tomatoes. Season and stir in the chilli powder and cumin.
  3. Reduce the heat to low and simmer for 10 minutes. Add the chick peas, kidney beans and sweetcorn and cook for 5 minutes more. Meanwhile, set a griddle pan over a high heat and warm the wraps.
  4. Divide the chilli among the wraps. Top with coriander and cheese and serve with limes, if using.

Top Tip

If you’ve got wraps at home, on-the-go lunches and time-quick dinners are never too far away.

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