Nachos Beef Folded Wraps

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The crunch of corn chips against fluffy tortillas is a combination I didn’t know I needed! I’m always on the lookout for meals that I know my family will enjoy. So 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 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

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Nachos Beef Folded Wraps

Author: Nicole

5 from 15 votes

“Amazing!! My whole family loved this one Nic!! Another winner. Super tasty! Great way to introduce the littlest to a (tiny) bit of spice too 😀”

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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.

Prep 10 minutes mins

Cook 15 minutes mins

Total 25 minutes mins

Servings: 4 wraps

Ingredients

1x2x3x

CHIPOTLE MAYO

• ▢ 160 g (⅔ cup) 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 fresh lime juice
• ▢ ½ tsp onion powder
• ▢ ¼ tsp sea salt flakes

BEEF

• ▢ 1 tbsp olive oil
• ▢ 1 onion, finely chopped
• ▢ 500 g (1 lb) 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 freshly cracked black pepper
• ▢ 125 ml (½ cup) water

WRAPS

• ▢ 4 large flour tortillas
• ▢ 125 g (1 cup) shredded cheddar
• ▢ 40 g (½ cup) slightly crushed corn chips
• ▢ 45 g (1 cup) shredded lettuce

Equipment

• ▢
  Chef Knife
• ▢
  Tongs

Instructions

Cook Mode(keeps your screen active)

• Make the chipotle mayo – Combine the ingredients in a small bowl and set aside.
• Cook the beef filling – 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.
• Add the minced beef and cook for 5–6 minutes until browned, breaking it up with a wooden spoon as it cooks. 
• Add the tomato paste, sweet paprika, ground cumin, onion powder, garlic powder, dried oregano, salt and pepper. Cook for 1–2 minutes.
• Add the water and cook for a further 2 minutes or until most of the water has evaporated. 
• Allow the mixture to cool slightly (this stops the wraps from going soggy). 
• Assemble the wraps – Lay 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. 
• 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. 
• Add some shredded lettuce and chipotle mayo sauce to the top right corner. Finally, add the cheese on the last, bottom right corner. 
• 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. 
• To pan-fry – 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.
• To oven bake – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Place the assembled wraps on a lined baking tray, seam-side down. Lightly brush or spray the tops with olive oil to help them crisp up. Bake for 10–12 minutes, flipping them halfway, until golden and crispy.
• Serve – Serve immediately with extra chipotle mayo for dipping.

Nutrition information

Nutrition Facts

Nachos Beef Folded Wraps

Amount per Serving

Calories

792

% Daily Value*

Fat

 

57

g

88

%

Saturated Fat

 

15

g

94

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

21

g

Monounsaturated Fat

 

16

g

Cholesterol

 

126

mg

42

%

Sodium

 

1446

mg

63

%

Potassium

 

764

mg

22

%

Carbohydrates

 

31

g

10

%

Fiber

 

4

g

17

%

Sugar

 

5

g

6

%

Protein

 

39

g

78

%

Vitamin A

 

1093

IU

22

%

Vitamin C

 

10

mg

12

%

Calcium

 

328

mg

33

%

Iron

 

6

mg

33

%

* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe 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!

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Course beef, mains, quick and easy, Wraps

Cuisine Mexican-inspired