Kati-style beef wraps

Serves 4, ready in 40 minutes

• Low-calorie cooking spray

• 250g lean beef mince (5% fat or less)

• 1 large red onion, finely chopped

• 3cm piece fresh root ginger, peeled and finely grated

• 1 garlic clove, finely grated

• 1 tbsp curry powder

• 2 tomatoes, finely chopped

• 2 large peppers (1 red, 1 yellow), deseeded and diced

• Grated zest and juice of

1 unwaxed lime, plus wedges to serve

• 100g fat-free natural Greek yogurt

• Salad, to serve

FOR THE OMELETTE WRAPS:

• 8 large eggs

• 2 tsp cumin seeds

• ½ small pack fresh coriander, chopped

1 Spray a wide non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. Add the beef and onion and stir-fry for 5 minutes or until the beef is browned, then drain off any fat.

2 Reduce the heat to medium, add the ginger, garlic and curry powder and stir-fry for a few minutes. Stir in the tomatoes and peppers and stir-fry for 6-8 minutes or until the tomatoes have softened and the mixture has thickened. Season to taste, cover and keep warm.

3 Meanwhile, make the omelette wraps. Whisk the eggs in a large measuring jug, stir in the cumin seeds and most of the coriander and season lightly.

4 Spray a non-stick frying pan (about 20cm across) with low-calorie cooking spray and place over a medium heat. Stir in around one-quarter of the egg mixture, tilting the pan to coat the base, and cook for 2-3 minutes or until set on the bottom. Flip over and cook for a further minute. Carefully slide the omelette on to a warm plate, cover with foil and repeat to make 4 omelettes.

5 Stir the lime juice and half of the zest into the yogurt.

6 To assemble the kati rolls, spoon the beef mixture down the centre of each omelette, drizzle with the lime yogurt and scatter over a little zest and coriander. Fold the sides in to enclose the filling, then scatter over the rest of the lime zest and coriander and serve with the lime wedges and salad.