• Preheat your oven (for the wraps) to 220°C/200°C fan/gas mark 7.
• Drain and rinse the black beans in a sieve.
• Halve, peel and thinly slice the onion.
• Trim the salad leaves, then thinly slice or tear into bite-sized pieces.

TIP: To avoid turning on your oven, warm the wraps in a pan instead.

• Place a pan over medium-high heat (no oil). 
• Once the pan is hot, fry the mince and onion with the BBQ rub until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
• Add the beans, tomato paste and BBQ sauce and cook for another 2-3 mins.
• Taste and season with salt and pepper, if required. 

• Toss the salad leaves with the ranch sauce.
• Season to taste with salt and pepper. 
• Pop the wraps (2 per person) into the oven to warm , 1-2 mins. 

• Spread the minced meat filling on the wraps and top with salad. 
• Fold the left and right sides of the wraps inwards. Fold the bottom side up over the filling and roll tightly. 
• Serve any remaining salad alongside.