Mince mixture: Grate 1 onion and 1 carrot. Squeeze out as much moisture as possible using your hands. Mix together with 200g beef mince, 3 crushed garlic cloves, 1 tsp cumin, 1 tsp smoked paprika, salt and pepper until well combined.

Layer: Lay one wholegrain wrap flat on a chopping board and cut into a square (save the edges as you can use these to make nacho chips!). Press a thin, even layer of the mince mixture all the way to the edges. Place another wrap on top and repeat until you have 3 or 4 'sandwich' wraps.

Skewer and slice: Stack each 'sandwich' on top of each other. Push 4–5 skewers through the stack lengthways to hold everything together. Slice between the skewers into strips, then cut each strip into pieces so each piece has a skewer through the middle. You should end up with a skewer that has squares of wraps & mince stacked together, like the recipe photo.

Cook: Heat the oven to 180C fan bake and line a baking tray. Place skewers on the baking tray and try to keep some space between each skewer. Bake for 15-20 minutes, flipping halfway. Baste with oil or melted butter every 5 minutes to keep them juicy.

Yoghurt dip: Mix 1 cup Greek yoghurt with a squeeze of lemon, a handful of roughly chopped parsley, salt and pepper.

Serve: Plate the skewers alongside the yoghurt dip and enjoy!