1. Heat the oil in a large pan on a medium to high heat. Add the onion, pepper and ground cumin and fry until slightly softened.
2. Reduce to a medium heat and add the drained kidney beans, chipotle paste & BBQ seasoning and mix well. Cook for a further 5 mins.
3. Add the chopped tomatoes, ¾ of the coriander and reduce the heat allowing to simmer for 15 mins.
4. Pre heat the grill to a high heat. Microwave the wraps for 30 secs so they’re warm. Spread half of the mixture over the base of an ovenproof dish (a round one, if possible) followed by 2 tbsps of crème fraiche and then a warm wrap. Repeat so there are 2 layers altogether, finishing off with a final layer of crème fraiche. Sprinkle the cheese on top and place in the grill for 5 mins until golden or bubbling.
5. Scatter with the remaining coriander before serving.