Description
These Nachos Beef Folded Wraps combine a flavorful spiced minced beef filling with crunchy corn chips, fresh lettuce, melted cheddar, and a smoky chipotle mayo sauce, all wrapped in a crispy flour tortilla. Perfect for a quick and satisfying meal, these wraps can be pan-fried or oven-baked for a deliciously crispy finish.
Ingredients
Chipotle Mayo
- ⅔ cup (160 g) whole-egg mayonnaise (or Greek yogurt or sour cream)
- 1 tbsp chipotle peppers in adobo sauce, finely chopped (or ½ tsp smoked paprika for less heat)
- 1 tbsp sriracha (or ketchup)
- 1 tbsp lime juice
- ½ tsp onion powder
- ¼ tsp sea salt
Beef Filling
- 1 tbsp olive oil
- 1 onion, finely chopped
- 500 g (1 lb 2 oz) minced (ground) beef
- 2 tbsp tomato paste
- 2 tsp sweet paprika
- 2 tsp ground cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp sea salt flakes
- ¼ tsp cracked black pepper
- ½ cup (125 ml) water
Assembly
- 4 large flour tortillas
- 1 cup (125 g) shredded cheddar
- 1 cup (40 g) slightly crushed corn chips
- 1 cup (45 g) shredded lettuce
Instructions
- Prepare Chipotle Mayo: In a small bowl, combine the whole-egg mayonnaise (or your chosen substitute) with finely chopped chipotle peppers or smoked paprika, sriracha, lime juice, onion powder, and sea salt. Mix well and set aside to allow flavors to meld.
- Cook the Beef: Heat olive oil in a large heavy-based frying pan over medium-high heat. Add finely chopped onion and sauté for about 2 minutes until softened. Add the minced beef and cook for 5–6 minutes until browned, breaking it up with a wooden spoon. Stir in tomato paste, sweet paprika, cumin, onion powder, garlic powder, dried oregano, salt, and black pepper, cooking for another 1–2 minutes. Pour in water and cook for 2 more minutes until most liquid evaporates. Remove from heat and let cool slightly.
- Assemble the Wraps: Lay out tortillas on a cutting board and cut a line from the center to the bottom edge. Leave the bottom left quadrant empty to allow easier folding. Spread beef mixture in the top left quadrant and sprinkle with crushed corn chips. Place shredded lettuce and a dollop of chipotle mayo in the top right quadrant. Add shredded cheddar cheese in the bottom right quadrant.
- Fold the Wraps: Starting with the empty bottom left quadrant, fold upwards, then fold the filled sections clockwise until sealed to create a compact folded wrap.
- Pan-fry Method: Heat a heavy-based frying pan over medium heat. Place a wrap cheese-side down in the pan and cook for about 2 minutes until the cheese melts and the tortilla crisps up. Flip and cook the other side for 30–60 seconds until lightly crisped. Repeat with remaining wraps.
- Oven Method: Preheat oven to 220°C (425°F) or 200°C (400°F) fan-forced. Place wraps seam-side down on a lined baking tray, lightly brush or spray with olive oil. Bake for 10–12 minutes, flipping halfway through, until golden and crispy.
- Serve: Serve immediately with extra chipotle mayo on the side for dipping.
Notes
- You can substitute whole-egg mayonnaise with Greek yogurt or sour cream for a lighter dip.
- Adjust the heat by using less chipotle peppers or opting for smoked paprika instead.
- For a gluten-free option, use gluten-free tortillas.
- Make sure the beef mixture cools slightly before assembling to prevent soggy wraps.
- If pan-frying, watch the heat to avoid burning the tortillas.
- Leftover wraps can be reheated in the oven for best texture.
