4 large plain or chilli and jalapeño soft tortilla wraps, to serve
250 g (8 oz) fat-free Greek yogurt
1/2 small red onion, finely chopped
2 tablespoons chopped chives
1 tablespoon lime juice
Preheat the oven to 220°C (425°F), Gas Mark 7. Drain the beans and place in a food processor with the celery salt, tomato paste, onion granules, parlic powder, ground cumin,coriander, egg, breadcrumbs and pepper and pulse until the mixture is combined but not smooth. Shape into 8 burgers and dust lightly with the polenta or semolina. Place on a lightly greased baking sheet and bake in the oven for 10–12 minutes, turning once, until cooked and crispy.
Meanwhile, to make the chive and onion yogurt, mix together the yogurt, onion, chives and lime juice and season with salt and pepper. Cover with clingfilm and set aside in the fridge.
Heat a small frying pan over medium heat and dry-roast the cumin seeds, stirring, until fragrant, then set aside to cool.
Heat a ridged griddle pan over a medium-high heat and toast one side of a tortillas until lightly charred but not brittle. Fold into quarters, set aside and then repeat with the remaining tortillas. Scatter the cumin seeds over the chive and onion yogurt.
When ready to serve, place 2 burgers inside each folded tortilla. Spoon in some chive and onion yogurt and serve