Bean and rice burritos

Ingredients:
150g dried long grain rice
400g can red kidney beans in chilli sauce
400g can mixed pulses in water, rinsed and drained
2 tbsp tomato puree
1 tomato, finely chopped
1/2 red onion, finely chopped
1/4 cucumber, diced
125g fat free natural Greek yogurt

Ingredients for wraps:
10 large eggs
salt & pepper
small handful of finely chopped parsley

1. Cook rice, drain and keep warm.
2. Make wraps. Crack eggs into large measuring jug, whisk until smooth and season with pinch of salt. Stir in parsley.
3. Spray a small non-stick frying pan with low cal spray and place over high heat. When hot, pour in 1/8 of egg mixture, tilting pan to spread. Cook for 1-2 minutes, then flip and cook for another 1-2 minutes. Transfer wrap to baking sheet lined with baking parchment, cover with another sheet of parchment and keep warm. Spray pan again and make another 7 wraps in same way.
4. Heat a non-stick frying pan over a medium heat, add kidney beans, pulses and tomato puree and heat for 3-5 minutes. Remove from heat and season.
5. Stir the beans into rice and divide equally between egg wraps. Scatter over tomato, red onion and cucumber & roll up loosely.
6. Serve hot with fat free natural Greek yogurt.