• Preheat your oven to 220°C/200°C fan/gas mark 7.
• In a medium pot, boil 125ml water (per 2P).
• Add half the quinoa (per 2P) and the stock, reduce the heat to medium-high, cover and cook for 4-5 mins.
• Reduce the heat to medium-low and cook, covered, a further 8-10 mins. 
• Remove from the heat and allow to cool slightly.

• Place a pan over medium-high heat with a drizzle of oil.
• Once hot, fry the mince until browned, 2-3 mins. IMPORTANT: Wash hands and equipment after handling raw mince.
• Use a spoon to break it up as it cooks. Season with salt and pepper.

• Halve and deseed the bell pepper. Chop into 2cm chunks.
• Add bell pepper, harissa spice and paprika to the pan with the mince.
• Fry until the mince is cooked, 4-5 mins. IMPORTANT: Mince is cooked when no longer pink in the middle.
• Remove from the heat and stir through the harissa paste and 2 tbsp water (per 2P). 
• Season to taste with salt, pepper and sugar.

• Meanwhile, cut the tomato into 2cm chunks.
• Trim and thinly slice the scallion.
• Mix the tomato and scallion in a bowl.
• Add the mayo and sweet chilli sauce to a small bowl and mix together until well combined.
• Pop the wraps into the oven to warm, 1-2 mins.

• Along the bottom third of the wrap, spread a portion of quinoa, tomato salsa and mince. Leave a small border at the edge.
• Drizzle over the sweet chilli mayo.
• Fold the border of the wrap up over the filling, then fold the left and right sides inwards towards the filling.
• Roll the whole thing over itself, wrapping tightly.

TIP: Avoid overfilling to ensure it rolls up.

• Cut in half and plate up. 
• Serve any remaining filling alongside.