Description
These Nachos Beef Folded Wraps are a delicious, savory Mexican-inspired dish featuring spiced ground beef, crunchy corn chips, fresh lettuce, melted cheddar, and a smoky chipotle mayo sauce. Perfect for a quick weeknight dinner, the wraps are filled, folded, and then either pan-fried or baked to crispy perfection.
Ingredients
Scale
Chipotle Mayo
- ⅔ 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 Mixture
- 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 finely chopped chipotle peppers (or smoked paprika), sriracha, lime juice, onion powder, and sea salt. Mix well until thoroughly combined. Set aside for serving and assembly.
- 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, breaking it up with a wooden spoon until browned. Stir in the tomato paste, sweet paprika, ground cumin, onion powder, garlic powder, dried oregano, sea salt flakes, and cracked black pepper. Cook for another 1–2 minutes to develop flavors. Pour in the water and continue cooking for an additional 2 minutes until most of the liquid evaporates. Remove from heat and let the beef mixture cool slightly to avoid soggy wraps during assembly.
- Assemble the Wraps: Lay out the 4 large flour tortillas on a cutting board. Cut a line from the center of each tortilla straight to the bottom edge. Leave the bottom left quadrant empty to facilitate folding. Spread a layer of the cooked beef mixture in the top left quadrant and sprinkle with the 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: Begin folding the wrap by lifting the empty bottom left quadrant upwards. Then fold the filled sections clockwise, enclosing the fillings tightly until the wrap is 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, and cook for about 2 minutes or until the cheese melts and the tortilla becomes crispy. Flip the wrap and cook the other side for 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 folded wraps, seam-side down, on a baking tray lined with parchment paper. Lightly brush or spray the wraps with olive oil. Bake for 10–12 minutes, flipping halfway through, until the wraps are golden brown and crispy.
- Serve: Serve the wraps immediately hot with extra chipotle mayo on the side for dipping.
Notes
- You can substitute mayonnaise with Greek yogurt or sour cream in the chipotle mayo for a lighter option.
- Adjust the heat level by using smoked paprika instead of chipotle peppers if desired.
- To keep wraps crispy, ensure the beef mixture cools slightly before assembling.
- Crushed corn chips add a delightful crunch; don’t omit them.
- Both pan-frying and oven baking methods deliver crispy wraps—choose based on your preference.
- For gluten-free option, use gluten-free tortillas instead of flour tortillas.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
