Pickled Red Onion Chili Wrap by A Mummy Too


For the pickled red onion

  • Sarson’s malt pickling vinegar
  • 375g red onion, sliced
  • 3 cloves of garlic, peeled

For the chilli bean bites

  • 400g can of mixed beans, washed and drained
  • 1 tsp curry powder
  • 1 tsp chilli powder
  • 165g cheddar cheese, grated
  • 5g fresh coriander
  • good pinch of salt and pepper
  • 60g dried breadcrumbs
  • Olive oil to fry

To finish

  • 6 soft tortillas
  • Mayo
  • Paprika
  • Mixed salad


To make the pickled red onion

  1. Put the onions and garlic in a sterilised Kilner® Jar and fully cover with vinegar.
  2. Replace the lid and refrigerate for at least 2 hours.

To make the chilli bean bites

  1. Place the beans, curry powder, chilli powder, cheese, coriander, salt and pepper in a food processor and pulse until combined but still coarse.
  2. Tip into a bowl and stir in the breadcrumbs.
  3. Divide the mix into 12 equal pieces, roll into balls and flatten slightly.
  4. Heat about 1cm of olive oil in a pan until very hot.
  5. Add the bites to the pan with a slotted spatula and fry for about a minute either side until golden. (If your pan is smaller, work in batches).
  6. Drain on kitchen towel.

To finish

  1. Fold each tortilla in half, then into thirds to create a pocket.
  2. Fill with salad, a little mayo and a dash of paprika, then place two bites in each pocket.
  3. Finish with some of the pickled onions.

In collaboration with A Mummy Too