Finely dice the onion and chestnut mushrooms.

Spray the frying pan with cooking oil spray and soften the onion and mushrooms over medium heat for 3 minutes.

Add the lean beef mince and fry it until browned, breaking it apart with the wooden spoon.

Add the passata, beef stock cube, black pepper, mixed herbs, bay leaf, garlic granules, sugar, and boiling water to the pan.

Stir the sauce well and simmer it for 8 to 10 minutes until thick and nearly dry.

Remove and discard the bay leaf. Cut each tortilla wrap in half to make 6 semicircles.

Divide the beef filling between the 6 tortilla halves. Add half of the shredded mozzarella over the filling.

Fold each filled tortilla half into a sealed triangle. Arrange all 6 triangles in the large ovenproof dish.

Combine the light butter, fresh parsley, and minced garlic in the small bowl. Microwave for 10 seconds until the butter melts.

Brush the garlic butter over the tortilla triangles. Scatter the light cheddar cheese and remaining shredded mozzarella over them.

Bake at 190°C fan for 10 to 15 minutes. Serve when the cheese is melted and the tortilla edges are crisp.