Nachos Beef Folded Wraps

The crunch of corn chips against fluffy tortillas is a combination I didn’t know I needed! I’m always on the look-out for meals that I know my family will enjoy and when I found the inspiration for this absolutely moreish recipe, I knew I immediately needed to recreate it – especially as you can whip these up in just 25 minutes and all the ingredients are familiar and low-cost. If you’re craving all the flavours of nachos but want something a little more portable, these Nachos Beef Folded Wraps are a must-make! They taste even better than they look and are customisable, ready to be filled with your family’s favourite Mexican/Tex-Mex-inspired fillings.

Packed with seasoned beef, crunchy corn chips, fresh lettuce and a tangy homemade chipotle mayo, these wraps are a fun twist on a classic favourite. You layer the fillings on a soft tortilla, then fold it up and fry until crispy and the cheese is deliciously melty. The chipotle mayo is a taste sensation, and it’s really not too spicy if you have little eaters who prefer things mild. However, I have provided suggestions for milder substitutions. These Mexican/Tex-Mex wraps are perfect for quick weeknight dinners or casual lunches, bringing together all the delicious elements of nachos in a convenient, hand-held form.

What other toppings can I add?

You can customise your wraps with all of your favourite toppings, such as sliced jalapeños, guacamole, sour cream, pickled onions, corn kernels, black beans, diced tomatoes or finely chopped coriander (cilantro).

Can I bake these wraps instead of pan-frying?

Yes, but I recommend using the oven grill (broiler) to avoid the lettuce softening. Heat the grill to full heat, place the tortillas on a lined baking tray, cheese side up. Grill (broil) for 2–3 minutes until crispy and the cheese has melted. Flip and cook for a further 1 minute until golden.

Is the chipotle mayo spicy?

Yes, but it’s quite mild – mild enough for my young children to eat. I have however provided recipe substitutions for those who would prefer no spice.

Watch how to make Nachos Beef Folded Wraps

What other some other easy Mexican/Tex-Mex dishes?

If you enjoyed these Nachos Beef Folded Wraps, I think you’ll love:

Quick Mexican Beef Rice Bowls
Beef Burrito Bowl
Mexican Slow-cooked Beef
Chicken Burrito Bowls
Mexican Pulled Pork Tacos
Loaded Veggie Nachos

Nachos Beef Folded Wraps

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5 from 5 reviews

Nachos Beef Folded Wraps are a fun and delicious twist on traditional nachos. They combine all the flavours you love in nachos – seasoned beef, melty cheese and crunchy corn chips – wrapped up in a soft tortilla for a quick and easy meal that’s perfect for busy weeknights.

• Total Time: 25 mins
• Yield: 4 wraps 1x

Ingredients

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CHIPOTLE MAYO

• ⅔ cup (160 g) whole-egg mayonnaise (can be substituted with Greek yoghurt or sour cream)
• 1 tbsp chipotle peppers in adobo sauce, finely chopped, including the sauce (can be substituted with ½ teaspoon smoked paprika, see note 1 for spice levels)
• 1 tbsp sriracha (can be substituted with ketchup)
• 1 tbsp lime juice
• ½ tsp onion powder
• ¼ 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 (concentrated puree)
• 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

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

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Instructions

CHIPOTLE MAYO

1. Combine the chipotle mayo ingredients in a small bowl and set aside.

BEEF

1. Heat the olive oil in a large, deep heavy-based frying pan over medium–high heat. Add the onion and cook for 2 minutes until softened.
2. Add the minced beef and cook for 5–6 minutes until browned, breaking it up with a wooden spoon as it cooks.
3. Add the tomato paste, sweet paprika, ground cumin, onion powder, garlic powder, dried oregano, sea salt and black pepper. Cook for 1–2 minutes.
4. Add the water and cook for a further 2 minutes or until most of the water has evaporated.
5. Allow the mixture to cool slightly (this stops the wraps from going soggy).

ASSEMBLE WRAPS

1. Lay out the tortillas on a cutting board. Using a knife, cut a line from the centre of the tortillas to the bottom edge that’s facing you.
2. Add no ingredients to the bottom left corner (this makes it much easier to fold the wrap). Add a thin layer of the cooked beef to the top left corner and sprinkle with the crushed corn chips.
3. Add some shredded lettuce and chipotle mayo sauce to the top right corner. Finally, add the cheese on the last, bottom right corner.
4. Starting with the bottom left corner with no ingredients, fold it up over the top left. Now fold the top left over the top right corner. Finally, fold it down over the bottom right.
5. Heat a medium heavy-based frying pan over medium heat. Place a tortilla in the pan, cheese side down, heat for 2 minutes or until crispy and the cheese is melted. Flip and cook the other side for 30–60 seconds or until the outside is just crisp (this quick cooking stops the lettuce softening). Repeat with the remaining tortillas. Serve with the extra chipotle mayo on the side for dipping.

Equipment

Chef Knife

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Tongs

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Notes

Note 1 –  The chipotle mayo can be adjusted for heat. Start with 1 tablespoon of chipotle peppers and add more if you prefer a spicier sauce. If you prefer no spice, use ½ teaspoon of smoked paprika instead.

Make Ahead

Beef – The beef mixture can be made up to 2 days in advance. Stored refrigerated in an airtight container. Reheat before assembling the wraps.

Chipotle Mayo – The mayo can be made up to 3 days in advance and stored in an airtight container in the refrigerator.

Leftovers

Beef – Store any leftover beef mixture in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before using.

Assembled wraps – Best made and eaten immediately. Leftover assembled wraps can be wrapped in foil and stored in the  refrigerator for up to 1 day. The corn chips may lose some of their crunch and the lettuce will soften. Not suitable to freeze.

 

Recipe Source

Thank you to Alex Hughes for the inspiration!

• Author: Nicole
• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Mains, Wraps, Beef, Quick and Easy
• Method: Stovetop, Assemble
• Cuisine: Mexican-inspired