Sticky Chilli Beef Wholemeal Burritos With Lime Mayo

Add your white long grain rice to a pot with a lid with 175ml [230ml] [350ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your mince with a generous pinch of salt and cook for 3-4 min or until browned, breaking it up with a wooden spoon as you go

While the mince is cooking, chop your tomato[es] finely

Cut your lime[s] in half

Combine the juice of half the lime with your mayo and a drizzle of olive oil in a small bowl

Season with a pinch of salt and pepper – this is your lime mayo

Once browned, add your ground smoked paprika and chilli flakes (can't handle the heat? Go easy!) to the mince and cook for 1 min or until fragrant

Add the chopped tomato, chipotle paste (not a fan of spice? Just add a little!) and honey, and cook for a further 3-5 min or until the tomato begins to break down and the mince becomes crispy and sticky (no pink meat!) – this is your sticky chilli mince

Meanwhile, add your tortillas to a baking tray (or two!) and put the tray[s] in the oven for 3-4 min or until warmed through and beginning to crisp slightly

Tip: Cooking for 4? Use 2 trays!

Wash your lettuce, then pat it dry with kitchen paper and shred finely

Tear your cheese flavour slice into bite-sized pieces

Cut the remaining lime into 1 wedge per person

Fluff the cooked rice with a fork and season with a pinch of salt