To make the wraps

• In a frying pan, add the spinach and then cover. Cook on low heat until the spinach has wilted
• Place in a blender with 2 tbsps water and blitz until it makes a green paste
• Put flour, salt, baking powder, cumin, and cayenne pepper into a bowl
• Add a tablespoon of water (possibly , if using gluten-free flour) to the flour mix & rub together with your fingers
• Add the spinach to the flour and mix together
• Add water slowly and knead to form a soft and smooth ball. If the dough feels sticky, apply some oil on your hands. If the dough feels dry, add more water. You should have a smooth and soft dough ball
• Cover the dough and let it rest for 15-20 minutes
• Divide it into 6 equal pieces
• Put a frying pan on to a high heat
• Roll each ball into a circle of 8-10 inches, using a rolling pin, making them as thin as possible
• Place it onto the heated pan and cook for 2 minutes each side
• Remove from pan and brush with a little oil or a sprinkle of water
• Repeat with the rest of the dough

To make the filling

• Heat a tablespoon of oil in a pan on medium heat
• Add the red and orange pepper, onion and garlic and cook for a few minutes, until slightly softened
• Add the mushrooms and cook for 2 more minutes
• Add the beans, and spices and stir until everything is well combined. Add the rice. Cook for 2 more minutes. Remove from the heat
• Add lime juice & salt & pepper

For the mango salsa

• Add the chopped mangos to a bowl
• Add the onion, chilli, and coriander
• Mix together
• Add salt and pepper to taste and squeeze in the lime juice

To serve, lay a wrap on a plate, top with the filling and a spoonful of the salsa, then wrap and enjoy!