Finely dice the 1/2 onion and 4 mushrooms on a chopping board.

Spray a frying pan with cooking oil spray and fry the diced onion and mushrooms over medium heat for 2 to 3 minutes until softened.

Add the 250 g lean beef mince to the pan and break it up with a spatula.

Fry the beef mince for 3 to 4 minutes until browned and no pink meat remains.

Add the 250 ml passata, 1 beef stock cube, 1 tsp mixed herbs, black pepper, sugar, garlic granules, and 1 bay leaf to the browned beef mixture.

Pour in 250 ml boiling water and stir until the stock cube dissolves.

Simmer the bolognese for 8 to 10 minutes, stirring occasionally, until the sauce is thick and most liquid has evaporated.

Remove and discard the bay leaf from the cooked bolognese.

Place the 2 tsp light butter and minced garlic clove in a small microwave-safe bowl.

Microwave the butter and garlic for 20 seconds until melted, then stir in 1/2 tsp fresh parsley.

Lay 1 tortilla wrap flat and cut one straight slit from its lower edge to the centre.

Spread 1 tbsp béchamel sauce over one quarter of the tortilla wrap and add half the shredded mozzarella on top.

Spoon half the bolognese onto a second quarter of the tortilla wrap and place half the lettuce on another quarter.

Fold the empty quarter over the lettuce, then fold the stack over the bolognese and cheese to form a compact triangle.

Repeat the filling and folding process with the second tortilla wrap and remaining filling ingredients.

Spray the frying pan with cooking oil spray and place both folded wraps in the pan over medium heat.

Fry the folded wraps for 2 to 3 minutes per side until golden, crisp, and the mozzarella has melted.

Brush the hot folded wraps with the garlic-parsley butter and serve immediately.