Description
These Nachos Beef Folded Wraps are the ultimate combination of crunchy, cheesy, and savory flavors, all wrapped in a soft tortilla. Packed with flavorful seasoned beef, crisp corn chips, fresh lettuce, and a creamy chipotle mayo, these wraps are a perfect handheld treat for your next meal or snack. Serve them crispy from the pan or baked golden from the oven with extra chipotle mayo for dipping—either way, they’re sure to impress.
Ingredients
Units
Scale
Chipotle Mayo
- 2/3 cup (160 g) whole-egg mayonnaise (or Greek yogurt or sour cream)
- 1 tbsp chipotle peppers in adobo sauce, finely chopped (or 1/2 tsp smoked paprika for less heat)
- 1 tbsp sriracha (or ketchup)
- 1 tbsp lime juice
- 1/2 tsp onion powder
- 1/4 tsp sea salt
Beef
- 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
- 1/2 tsp sea salt flakes
- 1/4 tsp cracked black pepper
- 1/2 cup (125 ml) water
Wraps
- 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 the chipotle peppers or smoked paprika, sriracha, lime juice, onion powder, and sea salt. Mix well and set aside. - 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 5–6 minutes until browned, breaking it up with a wooden spoon. Stir in the tomato paste, sweet paprika, cumin, onion powder, garlic powder, oregano, salt, and pepper, cooking for another 1–2 minutes.
Pour in the water and cook for an additional 2 minutes until most of the liquid has evaporated. Let the beef mixture cool slightly to prevent soggy wraps. - Assemble the Wraps
Lay out the tortillas on a cutting board. Using a knife, cut a line from the center of each tortilla to the bottom edge.
- Leave the bottom left quadrant empty for easier folding.
- Spread a layer of beef 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: Start with the empty bottom left, folding upwards. Then fold the filled sections clockwise until sealed.
- Cook the Wraps
- Pan-fry Method: Heat a heavy-based frying pan over medium heat. Place a wrap in the pan, cheese-side down, cooking for about 2 minutes until the cheese melts and the tortilla is crispy. Flip and cook the other side for 30–60 seconds until lightly crisped. Repeat for remaining wraps.
- Oven Method: Preheat 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 with olive oil. Bake for 10–12 minutes, flipping halfway through, until golden and crispy.
- Serve
Serve the wraps immediately with extra chipotle mayo on the side for dipping.
Notes
- Chipotle Mayo Heat Levels: Start with 1 tablespoon of chipotle peppers for moderate heat and adjust as desired. Use ½ teaspoon smoked paprika for a milder option.
- Make Ahead Options:
- The beef mixture can be cooked up to 2 days in advance and refrigerated in an airtight container. Reheat before assembling.
- The chipotle mayo can also be prepared up to 3 days ahead and stored in the fridge.
- Leftovers: Assembled wraps can be stored in foil in the refrigerator for up to 1 day, though the lettuce and corn chips may soften. Reheat gently before serving.
Nutrition
- Serving Size: 1 wrap
- Calories: 450
- Sugar: 3g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg
