Venison wrap

Heat olive oil in a large skillet or frying pan over medium heat.
Add the chopped onion and minced garlic, and sauté until they become translucent.
Add the venison mince, ground cumin, ground paprika, ground coriander, salt, and black pepper. Cook, breaking up the mince with a spoon, until it's browned and cooked through.
Stir in the tomato paste and cook for another 2-3 minutes.

Pour in the beef or vegetable broth and stir in the kidney beans and corn kernels.
Let the mixture simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Squeeze in the juice of one lime and stir to combine.
Taste and adjust the seasoning if needed. Remove from heat.

Warm the whole wheat tortillas in a dry skillet or microwave for about 20 seconds to make them more pliable.
Lay out each tortilla on a clean work surface.
Divide the mixed salad greens, cherry tomatoes, red onion, and shredded cheddar cheese (if using) evenly among the tortillas, placing them in the center.
Spoon the venison mince filling onto the salad mixture in each tortilla.
To wrap, fold in the sides of the tortilla and then roll it up from the bottom, tucking the ingredients inside tightly.
You can serve the venison mince wraps immediately, or you can wrap them in foil for a portable meal or picnic.
Garnish with chopped fresh cilantro (coriander) leaves before serving.
Enjoy your flavorful Venison Mince Wraps!