Drain and rinse the kidney beans, then add half to a bowl and crush with the back of a fork.
Heat a wok on medium-high heat. Once hot, add oil and sliced onion – fry for 4 minutes, stirring occasionally.
Add sliced mushroom and fry for 4 minutes until soft.
Squeeze in the garlic, tomato puree, cumin, smoked paprika and kidney beans – cook for 1 minute.
Add the vegetable stock and cook for 6 minutes – take off the heat once done.
In a small bowl add the mayo, chipotle paste and season to taste with lime juice – mix well.
To a wrap add baby gem lettuce, a couple spoonfuls of the bean, mushroom mix and sprinkle some feta on top with a drizzle of the chipotle mayo.