Description
These Nachos Beef Folded Wraps combine spicy, smoky chipotle mayo with seasoned minced beef, crunchy corn chips, fresh lettuce, and melted cheddar cheese all wrapped in a soft flour tortilla. The wraps are perfectly folded and cooked either by pan-frying or baking to achieve a crispy, melty, and flavorful handheld meal perfect for gatherings or a satisfying weeknight 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
- 1 cup (40 g) slightly crushed corn chips
- 1 cup (45 g) shredded lettuce
Instructions
- Prepare Chipotle Mayo: In a small bowl, mix the mayonnaise (or Greek yogurt/sour cream) with finely chopped chipotle peppers in adobo sauce (or smoked paprika), sriracha (or ketchup), lime juice, onion powder, and sea salt until well combined. Set aside for flavors to 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 minced beef, cooking for 5–6 minutes until browned, breaking up lumps with a wooden spoon. Stir in tomato paste, sweet paprika, ground cumin, onion powder, garlic powder, dried oregano, sea salt, and cracked black pepper. Cook another 1–2 minutes until fragrant. Pour in water and cook 2 more minutes or until most liquid evaporates. Remove from heat and allow to cool slightly to avoid soggy wraps.
- Assemble the Wraps: Lay the flour tortillas flat on a cutting board. Cut a line from the center of each tortilla to the bottom edge. Keep the bottom left quadrant empty for easier folding. Spread cooked beef in the top left quadrant, sprinkle slightly crushed corn chips over the beef. Add shredded lettuce and a dollop of chipotle mayo in the top right quadrant. Place shredded cheddar cheese in the bottom right quadrant.
- Fold the Wraps: Starting with the empty bottom left quadrant, fold it upwards. Then fold the filled sections clockwise one over the other until the wrap is fully sealed.
- Pan-fry Method: Heat a heavy-based frying pan over medium heat. Place a folded wrap cheese-side down into the pan, cooking about 2 minutes until the cheese melts and tortilla crisps. Flip and cook for another 30–60 seconds until lightly crisped. Repeat with remaining wraps.
- Oven Method: Preheat the oven to 220°C (425°F) or 200°C (400°F) fan-forced. Arrange the wraps seam-side down on a baking tray lined with parchment paper. Lightly brush or spray olive oil on top. Bake for 10–12 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
- Using Greek yogurt or sour cream in place of mayonnaise reduces fat content but still provides creaminess.
- Adjust chipotle pepper quantity for preferred spiciness.
- Ensure the beef mixture cools before assembling to prevent soggy tortillas.
- For crispier wraps, pan-frying is quicker, while baking yields even crispness for multiple wraps.
- Flour tortillas can be substituted with gluten-free tortillas if needed.
