• 1 x Pot of JD Seasonings Chilli Con Carne
• 1/2 x Pot of JD Seasonings Fajita
• 500g Lean beef mince (less than 5% fat)
• 1 x Brown onion, diced
• 4 x Garlic cloves, minced
• 2 x Tins of chopped tomatoes
• 1 tsp Balsamic vinegar 
• 1 x Splash of Worcestershire sauce
• 1 x Tin of kidney beans, drained
• 1 x Tbsp of tomato puree
• 200g Passata
• 60g Red Leicester
  60g Reduced fat cheddar
• 100g Mushrooms, chopped
• 1 x Red pepper, diced
• 25g Frozen sweetcorn (optional)
• Reduced fat sour cream (optional)
• Low calorie cooking spray

STEP 1:
Fry off the onion and mince in low calorie cooking spray until softened, before adding in the full pot of JD Seasonings Chilli Con Carne and mixing well.

STEP 2:
Add the diced pepper and tomato puree and stir until combined, then pour in the chopped tomatoes, drained kidney beans, Worcestershire sauce, balsamic vinegar and sweetcorn , reduce to a low heat and simmer for around an hour.

STEP 3:
Once your chilli is cooked, carefully spoon it into tortillas, wrap and place in an oven-proof dish.

STEP 4:
Mix the passata with half a pot of JD Seasonings Fajita and spread a light layer over your wraps. Sprinkle over the cheese and bake for 15-20 minutes.

STEP 5:
Top with the sour cream.

ENJOY!!