Ingredients:

• 400g lean turkey mince (2% fat)

• 1 onion, finely chopped

• 1 garlic clove, crushed

• Olive oil

• 2 tsp chilli powder (mild, medium or hot!)

• 1 tsp dried oregano

• 3 tsp smoked paprika

• 1 tsp ground cumin

• Ground black pepper 

• Chilli flakes to taste

• 2 avocados

• Juice of a lime

• 15 cherry tomatoes

• 1 red onion

• 2 tsp red wine vinegar

• Handful of coriander

• Jalapeños

• Salad leaves

• Wholemeal wraps

• 0% fat yoghurt/soya yoghurt (optional)

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Vegan/greedy option*:

• 2 400g cans of pinto beans

• SPICE BLEND (SEE ABOVE)

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• Drizzle of olive oil

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*Tip* for an extra whammy, add the healthy 'refried beans' to the turkey mixture. 

• Heat the oil on a medium/high heat and add the mince, breaking up with a wooden spoon as it browns.

• Add the onion and cook until translucent, then add the garlic. 

• Add the spices and herbs and a splash of water to help spread the flavours. Bring to the boil and cook until it has reduced and all the mince is well coated. Reduce the heat while you prepare the other bits.

• For the guacamole, smash the avocado and mix with the lime juice, chilli flakes and coriander. 

• For the salsa, finely chop the cherry tomatoes, red onion and coriander (or bung in a food processor) and mix with a little drizzle of olive oil and the red wine vinegar.

• Heat a dry griddle pan and warm the wraps through on each side to make them more pliable - don't let them get crispy!

• Layer the turkey mix, salsa and guacamole on the wrap. top with salad leaves and a smear of yoghurt. 

• Wrap up and enjoy.

• To make the vegan version, or a more substantial one, drain and rinse the cans of pinto beans.

• Roughly mash the beans, or blend in a processor for a smooth finish, and add to a saucepan with the spices, onion and garlic powder and the oil. Heat through. (Leave out the spices if you're adding it to the turkey!)

• Add to your burritos and enjoy!