Description
Delicious Nachos Beef Folded Wraps featuring seasoned ground beef, melted cheddar, crispy corn chips, fresh lettuce, and a smoky chipotle mayo, all wrapped in warm flour tortillas and pan-fried or oven-baked to perfection for a crispy finish.
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
Wrap 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, combine the whole-egg mayonnaise (or Greek yogurt or sour cream) with finely chopped chipotle peppers or smoked paprika, sriracha or ketchup, lime juice, onion powder, and sea salt. Mix thoroughly and set aside to allow the 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 minced beef and cook for 5–6 minutes, breaking it up with a wooden spoon, until browned. Stir in tomato paste, sweet paprika, cumin, onion powder, garlic powder, dried oregano, sea salt flakes, and cracked black pepper, cooking for an additional 1–2 minutes to blend flavors. Pour in water and cook for 2 more minutes until most of the liquid evaporates. Remove from heat and let the mixture cool slightly to avoid soggy tortillas during assembly.
- Assemble the Wraps: Lay the flour tortillas on a cutting board and cut a line from the center to the bottom edge to create quadrants. Leave the bottom left quadrant empty to facilitate folding. Spread seasoned beef in the top left quadrant and sprinkle crushed corn chips on top. 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: Begin folding with the empty bottom left quadrant, folding upwards, then fold the filled sections clockwise until completely sealed to create a neat, pocket-style wrap.
- Cook the Wraps – Pan-Fry Method: Heat a heavy-based frying pan over medium heat. Place a folded wrap cheese-side down in the pan and cook for about 2 minutes until the cheese melts and the tortilla crisps. Flip and cook the other side for 30–60 seconds until lightly crisped. Repeat this process for the remaining wraps.
- Alternate Cook the Wraps – Oven Method: Preheat the oven to 220°C (425°F) or 200°C (400°F) fan-forced. Arrange the wrapped wraps seam-side down on a lined baking tray. Lightly brush or spray each wrap with olive oil and bake for 10–12 minutes, flipping halfway through baking to ensure all sides turn golden and crispy.
- Serve: Serve the wraps immediately with extra chipotle mayo on the side for dipping, enjoying the crispy exterior and flavorful, juicy filling.
Notes
- You can substitute mayonnaise with Greek yogurt or sour cream for a lighter option.
- Adjust the heat level of the chipotle mayo by using smoked paprika instead of chipotle peppers if you prefer less spice.
- To prevent soggy wraps, ensure the beef filling cools slightly before assembling.
- The wraps can be cooked either by pan-frying or baking, depending on your preference and available equipment.
- Leftover wraps can be stored in the refrigerator and reheated in a pan or oven for maintaining crispiness.
