Step 1

Place the sweetpotatoes on a baking tray and stab a few times all over with a fork.

Step 2

Coat in a drizzle of olive oil and a good pinch of salt, then bake in the oven at 200°C for about an hour, or until fork-tender right through the centre.

Step 3

Timings will depend on the size of the sweetpotatoes.

Step 4

Mash the sweetpotato.

Step 5

In a mixing bowl, add the sweetpotato mash and the flour and stir until well-combined. Use your hands to form a dough ball.

Step 6

Separate the dough ball into 4 parts.

Step 7

Dust your working surface with flour and roll out each tortilla with a rolling pin.

Step 8

Don’t make them too thin, otherwise they won’t be as soft and flexible.

Step 9

Place the tortillas in a hot pan over medium-high heat and cook for 1 minute on both sides.

Step 10

Heat up a drizzle of oil in a large pan over medium heat. Add the beef and break it up with a wooden spoon until well-crumbled and brown all the way through.

Step 11

Stir in the seasoning and spices, then stir in the tomato puree and fry for a minute or so.

Step 12

Pour in the stock and stir in the cornflour.

Step 13

Simmer and stir until all of the liquid thickens.

Step 14

Spread the beef mixture onto the wraps, add your favourite toppings and enjoy.