Chili con carne wraps

Ingredients for 4 servings:

• 4 wraps
• 500 g minced meat, mixed
• 4 tbsp oil
• 2 bell peppers
• 2 onions
• 1 can of tomatoes, chopped
• ½ tube(s) tomato paste
• 1 can of corn
• 1 can kidney beans
• 2 cloves garlic
• 1 chili pepper(s), chopped or 1 tsp, leveled chili powder, hot paprika powder
• 2 tbsp paprika powder, sweet
• salt and pepper
• Sugar
• broth
• ½ iceberg lettuce
• 4 tomatoes, fresh
• 4 tbsp cheese (Gouda), grated or in chunks
• 4 tbsp mayonnaise, (light), e.g. from Miracle Whip

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

First, fry the minced meat in oil. Meanwhile, deseed and finely chop the bell peppers. Peel and finely chop the onions. When the meat is cooked through, add the bell peppers and onions and fry together. Add the sugar and tomato paste and stir to combine. Add the chopped tomatoes, corn, and kidney beans, and about half a glass of water if desired. Season the chili con carne with the finely chopped garlic. To intensify the garlic flavor, sprinkle the chopped garlic with a little salt and then crush it with a broad knife. Add the finely chopped chili pepper, paprika, and a little stock and let it simmer while you prepare the rest. Finally, season with salt and pepper. Wash the iceberg lettuce and tomatoes and cut into very small pieces. Grate the Gouda cheese. When the chili is ready, heat the wraps. Spread the wraps with mayonnaise. Alternatively, you can use aioli or natural yogurt seasoned with salt and pepper. Spread some lettuce and tomato pieces on top. Add 2-3 tablespoons of chili con carne. Sprinkle some grated cheese on top. Roll or fold the wraps. I always fold the bottom third up first and then the sides together to create a sturdy pocket.