Heat the olive oil over medium-high heat. Add the onions and chilli and fry for 3-5 minutes. Add the garlic and fry for a further minute.

Add the spices, ground coriander, ground cumin, and paprika. Mix in and stir fry meet for a further 2-3 minutes.

Add the spinach and cook for a further 3-5 minutes or until just wilted. Stir regularly until wilted.

Add in the fresh coriander, 1/2 of the lemon juice, and spring onions. Season to taste with salt and pepper and remove from the heat.

Prepare the salad. Mix all the vegetables together.

Heat a flat frying pan with a little drizzle of olive oil.

Lay a tortilla wrap on a flat, clean surface. Top one-half of the tortilla with the beef mixture and scatter about 25g of feta cheese and 25g of grated chedder cheese. Fold over the wrap. Transfer to the frying pan and press down with something heavy, such as a plate. Cook for 2-3 minutes or until golden brown, and the wrap is crispy. Set aside and keep the wraps warm. I heat up the oven and then keep it on the lowest setting.

Add the lemon juice to the salad and season with salt and pepper.