Mission Deli Wrap Chilli Spinach Bake

A hot and spicy chilli and spinich bake to warm you up.

Preparation Time: 10 minutes
Cooking Time: 1 hour 20 minutes
Serves: 4


4 Original Mission Deli Wraps
1 Stick of finely chopped celery
1 Small onion finely chopped
1 Red chilli minced
2 Cloves of garlic minced
1 Teaspoon of chilli powder
1 Teaspoon of paprika
A generous pinch of cinnamon
2 heaped tablespoons of coco powder
500 g of minced beef
½ a green bell pepper roughly chopped
1 Tablespoon of oregano
1 400g tin of chopped tomatoes
2 Tablespoons of tomato puree
300 ml of beef stock
260 g of spinach wilted
170 g of cooked black beans
200 g of grated emmental cheese
50 g of grated red Leicester
Salt and pepper


Oven temperatures in 180ºC/350ºF/Gas Mark 4

1. Add the celery, onion, chilli, garlic, green pepper along with the beef mince and dry fry until the beef is browned and cooked through. Add in the spices, oregano and coco powder and continue cooking for a further 1 ½ minutes

2. Now add in the tomatoes, beef stock, puree and black beans, simmer for a minimum of 1 hour. You may need to top up the chilli with a little water if it gets too dry.

3. Using a round baking dish, spoon in a layer of the chilli and top this with some of the spinach and a scattering of the emmental cheese

4. Place a wrap on top of this and continue to layer up until all of the chilli is gone saving a little of the emmental cheese for the top.Finally scatter the remaining emmental and red Leicester cheese on the top of the bake and cook in a pre-heated oven for 25 minutes or until golden and bubbling.

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