Simple Start Beef Burrito with crispy wedges

Serves 2.

Ingredients:
For Beef Mixture
250g Extra Lean Beef Mince
½ Red Onion - peeled and chopped
One Red pepper - chopped
One tsp oil from daily allowance
One beef stock cube
½ carton Passata
1 tsp Tomato Puree
Chilli Powder - add to taste
Cumin Powder - add to taste

For dressing the Burrito
Rocket and Spinach leaves chopped
20g of reduced fat cheese (2pp from weeklies)
1 tbsp of Quark mixed with 1 tsp of water and black pepper to taste.
Two WW wraps - free on SS

For the Wedges:
6-8 small new potatoes - sliced into wedges
One tsp from daily allowance

Method:
Pre-heat oven to 190’.
Place potatoes into a large saucepan and boil until par-boiled (approx 15 minutes)
Once par-boiled, drain the wedges and place in a baking tray.
Drizzle with oil and toss until evenly coated.
Bake for approximately 25minutes, or until crispy.

In the meantime…
In a large saucepan on a medium heat, fry the extra lean beef until browned.
Add the red onion and pepper and cook until softened.
Add a crumbled stock cube and then stir in the passata.
Add in the chilli powder and cumin, along with the tomato puree.
Leave to simmer for approximately 10 minutes, until the sauce thickens and coats the beef.
Remove from heat.
Place two wraps on a plate and warm in microwave for 10-15 seconds.
Remove from microwave.
Assemble the Burrito as follows:
Wrap, rocket & spinach, beef mixture, 1-2 tsp of quark dressing and sprinkle of cheese.
Fold the wrap, ensuring to tuck in the end of the wrap for easy eating.
Remove wedges from oven and serve along with the wrap.