Chili Con Carne Wraps

• 10 1/2 ounces ground beef
• 2 cloves garlic minced
• 1 onion finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 13 1/2 ounces red kidney beans drained and rinsed
• 13 1/2 ounces chopped tomatoes
• 2 tomatoes diced
• 1 cucumber small, diced
• 4 ounces pea shoots fresh, chopped
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon lemon juice
• 8 tortillas

1. Heat a large nonstick frying pan over medium heat. Brown ground beef for 4-5 mins, stirring to break up any lumps. Add garlic and onion and cook for 4-5 mins. Add cumin and paprika and cook for 1 min. Add red kidney beans and canned tomatoes. Bring to a boil, reduce heat and simmer for 10 mins, until thickened.
2. Meanwhile, for the salsa, combine diced tomato, cucumber and pea shoots. Toss with olive oil and lemon juice. Season to taste.
3. Distribute chili con carne and salsa between tortillas then roll up to enclose filling. Serve.

ground beef, garlic, onion, ground cumin, paprika, red kidney, tomatoes, tomatoes, cucumber, shoots, extravirgin olive oil, lemon juice, tortillas

Taken from www.yummly.com/recipe/Chili-con-Carne-Wraps-1406434 (may not work)