Veggie Burrito recipe with Chilli 'N Lime

Ingredients

• 100 grams (3.5 ounces) cherry tomatoes, quartered
• ¼ red onion, diced
• 5 grams (¼ ounce) fresh coriander, chopped
• 1 tablespoon of olive oil
• 250 grams (9 ounces) meat-free mince
• 1 red pepper, de-seeded and sliced
• 2 tablespoons FRANK'S RedHot® Chilli 'N Lime™ Hot Sauce
• ½ pack of microwave rice
• 4 large tortilla wraps
• 150 grams (5.5 ounces) iceberg lettuce, shredded
• 115 grams (4 ounces) grated cheddar
• 4 tablespoons sour cream

directions

1. Make the salsa by mixing together the cherry tomatoes, red onion and fresh coriander. Cook for 10 minutes and set aside.
2. Heat the olive oil in a non-stick frying pan on a medium heat. As soon as it's hot, add the meat-free mince, red pepper and FRANK'S RedHot® Chilli 'N Lime™ Sauce and cook for 8-10 minutes, stirring regularly.
3. Heat the microwave rice according to packet instructions.
4. Heat the tortilla wraps in a pan until just toasted. Transfer to a large chopping board and top each wrap with iceberg lettuce, mince and peppers, rice, salsa, grated cheddar and sour cream. Drizzle with extra FRANK'S RedHot® Chilli 'N Lime™ Sauce. Wrap up the burritos by tucking in the sides and folding to close.