Heat the olive oil in a large pan over medium heat. Add the red onion and cook for about 10 minutes, until softened. Add the cayenne pepper and paprika and cook for 1 minute. Stir in the mince and cook for about 10 minutes.

Meanwhile, cook the rice according to the instructions on the package. Mix the Greek yoghurt and lime juice in a small bowl and set aside.

When the mince is cooked, stir in the tomato purée, water and kidney beans and heat through.

Warm the wraps according to the instructions on the package. Divide the cooked rice between the wraps. Add a layer of iceberg lettuce to each one, followed by a layer of avocado slices and a layer of spicy mince. Sprinkle the Cheddar on top and finish with a dollop of the Greek yoghurt.