Description
These Nachos Beef Folded Wraps combine juicy spiced ground beef with crispy corn chips, fresh lettuce, shredded cheddar, and a smoky chipotle mayo in a uniquely folded flour tortilla. The wraps are pan-seared to melt the cheese and finish baked for golden crispiness, creating a delightful fusion of nacho flavors and handheld convenience perfect for a satisfying meal.
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 the chipotle mayo: In a small bowl, combine the mayonnaise or chosen substitute with finely chopped chipotle peppers or smoked paprika, sriracha, lime juice, onion powder, and sea salt. Mix thoroughly and set aside to allow flavors to meld.
- Cook the beef filling: 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 until browned, breaking up the meat with a wooden spoon. Stir in tomato paste, sweet paprika, ground cumin, onion powder, garlic powder, dried oregano, sea salt flakes, and cracked black pepper, cooking for another 1–2 minutes to develop flavors. Pour in water and cook for 2 additional minutes until most liquid evaporates. Remove from heat and let cool slightly to prevent soggy wraps.
- Cut the tortillas: Lay tortillas flat on a cutting board and slice from the center to the bottom edge to create quadrants that will facilitate folding.
- Prepare the wrap sections: Leave the bottom left quadrant empty to allow easy folding. Spread the beef mixture in the top left quadrant and sprinkle crushed corn chips over it. In the top right quadrant, add shredded lettuce and a dollop of chipotle mayo. Place shredded cheddar cheese in the bottom right quadrant.
- Fold the wraps: Start with the empty bottom left quadrant, folding it upwards. Then fold the filled sections clockwise, sealing the wrap securely to hold the fillings inside.
- Pan-sear the wraps: Heat a heavy-based frying pan over medium heat. Place each wrap cheese-side down and cook about 2 minutes until cheese melts and tortilla crisps. Flip and cook the other side for 30–60 seconds until lightly crispy. Repeat with remaining wraps.
- Bake for extra crispiness: Preheat the 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 immediately: Serve the hot, crispy wraps with extra chipotle mayo on the side for dipping to elevate the flavor experience.
Notes
- You can substitute the mayonnaise with Greek yogurt or sour cream for a lighter chipotle mayo.
- Adjust the heat level by using smoked paprika instead of chipotle peppers for milder flavor.
- Letting the beef mixture cool slightly before assembling prevents the tortillas from becoming soggy.
- Ensure the wraps are sealed tightly to keep fillings from spilling out while cooking.
- For gluten-free option, use gluten-free tortillas instead of flour tortillas.
- These wraps are best served immediately after baking to enjoy optimal crispiness.
