Description
These Nachos Beef Folded Wraps combine seasoned ground beef with crunchy corn chips, fresh lettuce, cheddar cheese, and a spicy chipotle mayo, all folded into warm flour tortillas and crisped to perfection. Perfect for a quick, flavorful meal that blends the satisfying textures of nachos with the convenience of a portable wrap.
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, 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 to develop flavor.
- 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, dried oregano, sea salt flakes, and cracked black pepper; cook for another 1–2 minutes. Pour in water and cook for an additional 2 minutes until most of the liquid has evaporated. Remove from heat and let the beef mixture cool slightly to avoid 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 the beef mixture in the top left quadrant and sprinkle with slightly 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 it upwards. Then fold the filled sections clockwise over each other until the wrap is completely sealed.
- Pan-fry Method: Heat a heavy-based frying pan over medium heat. Place a folded wrap in the pan with the cheese side down. Cook for about 2 minutes until the cheese melts and the tortilla becomes crispy and golden. Flip and cook the other side for 30–60 seconds until lightly crisped. Repeat with the 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 baking paper. Lightly brush or spray the tops with olive oil. 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, enjoying the combination of crunchy, cheesy, and spicy flavors.
Notes
- For a milder version, substitute chipotle peppers with smoked paprika and reduce sriracha or use ketchup instead.
- You can substitute mayonnaise with Greek yogurt or sour cream for a tangier, lighter dip.
- Letting the beef filling cool slightly before assembling helps prevent the tortillas from becoming soggy.
- Crushing the corn chips adds a delightful crunch inside the wraps without overwhelming the texture.
- Both pan-frying and oven-baking methods work well; pan-frying yields a quicker crisp, while baking crisps multiple wraps evenly.
- Use fresh, sturdy flour tortillas to ensure easy folding without tearing.
