Description
These Nachos Beef Folded Wraps combine seasoned ground beef, melted cheddar, crushed corn chips, and fresh lettuce folded inside crispy pan-fried or oven-baked tortillas. Served with a smoky chipotle mayo, they make for a deliciously indulgent and easy-to-make Mexican-inspired meal perfect for lunch or dinner.
Ingredients
Scale
Chipotle Mayo
- â…” 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 cheese
- 1 cup (40 g) slightly crushed corn chips
- 1 cup (45 g) shredded lettuce
Instructions
- Prepare Chipotle Mayo: In a small bowl, mix together the whole-egg mayonnaise or your alternative with chopped chipotle peppers or smoked paprika, sriracha or ketchup, lime juice, onion powder, and sea salt until well combined. Set aside to let flavors meld.
- Cook the Beef: Heat olive oil in a large heavy-based frying pan over medium-high heat. Add the finely chopped onion and sauté for about 2 minutes until softened. Add the minced beef and cook for 5 to 6 minutes until browned, breaking it apart with a wooden spoon. Stir in tomato paste, sweet paprika, ground cumin, onion powder, garlic powder, dried oregano, sea salt flakes, and cracked black pepper; cook for 1 to 2 minutes more until fragrant. Pour in water and continue cooking for another 2 minutes until most of the liquid has evaporated. Remove from heat and let the beef mixture cool slightly to keep wraps crisp.
- Assemble the Wraps: Lay tortillas flat on a cutting board. Cut a line from the center of each tortilla to the bottom edge, creating four quadrants. Leave the bottom left quadrant empty to aid folding. In the top left quadrant, spread a layer of beef mixture and sprinkle with crushed corn chips. In the top right quadrant, add shredded lettuce and a dollop of chipotle mayo. Place 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 over each other until the wrap is fully sealed.
- Cook the Wraps – Pan-fry Method: Heat a heavy-based frying pan over medium heat. Place one wrap cheese-side down in the pan and cook for about 2 minutes until the cheese melts and the tortilla becomes crispy. Flip and cook the other side for 30 to 60 seconds until lightly crisped. Repeat with remaining wraps.
- Cook the Wraps – Oven Method: Preheat the oven to 220°C (425°F) or 200°C (400°F) fan-forced. Arrange wraps seam-side down on a lined baking tray. Lightly brush or spray the wraps with olive oil. Bake for 10 to 12 minutes, flipping halfway through, until the wraps are golden and crispy.
- Serve: Serve the wraps immediately with extra chipotle mayo on the side for dipping.
Notes
- You can substitute mayonnaise with Greek yogurt or sour cream for a lighter sauce.
- The chipotle peppers can be replaced with smoked paprika for less heat.
- To ensure crispiness, let the beef mixture cool slightly before assembling the wraps.
- Both pan-frying and oven baking methods work well; choose based on your preference for extra crispiness or ease.
- Use a heavy-based pan to prevent burning during pan-frying.
- Crushed corn chips add a pleasant crunch; avoid overly fine crumbs to maintain texture.
- Wraps are best served fresh but can be reheated in an oven for a few minutes for crispness.
