1 Preheat oven to 180°C. Line a baking tray with baking paper.
2 Lightly spray each wrap with oil, then cut into triangles. Place triangles onto prepared tray and bake for 10 minutes, or until lightly browned and crispy.
3 Meanwhile, heat olive oil in a large non-stick frying pan over medium heat. Cook onion and garlic for 2–3 minutes, or until soft. Add mince, herbs and spices; cook for 5 minutes.
4 Add beans, canned tomatoes, carrot and capsicum to the pan and reduce heat to low. Cook for a further 10 minutes, and then stir through shallots.
5 Divide the ‘wrapcho’ chips among two serving plates and top with mince mixture.
6 Serve with a dollop of sour cream and coriander, with diced tomato on the side.