Cut the carrot and pepper into lengths that resemble long, thin matchsticks, and then slice the onion thinly.
Heat the oil in a large pan, then add the chilli, garlic and ginger and cook gently for a few minutes. Add the carrots, peppers and onions and stir together so that the vegetables are coated. Lower the heat and allow to warm through for a further five minutes. Mix in the coriander and 1 tablespoon sesame seeds.
Cut each Mission Deli mini wrap in half and microwave for about 20 seconds to soften. Divide the mixture onto each tortilla half, (you can save any pan juices for the dipping sauce) and roll up neat and firmly.
Preheat the grill and brush each wrap with a little olive oil and sprinkle with the remaining sesame seeds. Place under the heat until slightly golden and crisp.
For the dipping sauce, mix together all the ingredients including any saved pan juices. Serve with the vegetable wraps for dipping!
6 Mission Deli Mini Wheat & White Wraps
1 tbsp olive oil, plus extra for brushing
125g cooked carrot
125g cooked red onion
150g cooked pepper
1 small red chilli, finely chopped
2cm fresh ginger, finely chopped
1 garlic clove, finely chopped
25g coriander leaves, chopped
2 tbsp sesame seeds, lightly toasted
1 tbsp soy sauce
1 tbsp sweet chilli sauce
2 tsp sesame seed oil
1 tbsp rice wine vinegar