Recipe for Mini Tortilla Wraps

These little wraps of flour tortillas are packed with flavour and have been served as vegetarian canapés at the Lanesborough for many years. Makes 12 mini-wraps.

25g (1oz) unsalted butter

1 small red chilli, deseeded and finely chopped

150g (5oz) baby spinach, washed and well drained

150g (5oz) cooked black beans, lightly crushed

1 small ripe mango, peeled and cut into 1cm dice

75g (3oz) freshly grated vegetarian cheddar cheese

2 flour tortillas

90ml (3fl oz) sour cream

Salt and freshly ground black pepper

Melt the butter in a frying pan, and throw in the chilli and spinach. Cook over a high heat for 1 minute.

Add the lightly crushed black beans and mango and toss the whole mix together. Season to taste.

Remove from the heat, add the cheese and mix well, set aside.

Heat another large frying pan and, when hot, add the tortillas - one at a time - and toast them on both sides for 10-15 seconds until lightly charred.

Lay out the tortillas on a flat surface, fill each one with equal quantities of the filling, then roll them up tightly into wraps.

Trim the ends off the tortillas and then cut each one into six small equal wraps. Serve with the sour cream.