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Preheat oven to 180c conventional bake.
Heat a little oil (rice bran or grape seed) in a large frying pan over a high heat. When very hot, fry the mince batches so it’s nicely brown, drain off the oil and set the mince aside in a bowl.
Reduce the heat to medium and add 1 tbsp olive oil. Add the onions and garlic and cook, stirring, for about 8 minutes until soft. Add the mince back to the pan along with the paprika, cumin, coriander, chilli, tomatoes, beans, stock, tomato paste, capsicum and sugar. Simmer until reduced to a nice thick sauce (around 30 minutes). Season to taste with salt and pepper.
Brush the wraps lightly with oil, sprinkle with a little salt and place on oven trays. Bake in the oven for about 10 minutes or until just turning golden, turning over once. Break them into big chips. (They might not feel 100% crispy at first but they firm up out of the oven).
To make the salsa, combine the ingredients in a bowl just before serving and season with salt and pepper. Don’t be afraid to mush the avocado up a bit.
To serve, have everything on the table and let people help themselves. I use the chips as a spoon, but you can be as classy as you like.