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Close-up of folded nacho wraps filled with seasoned meat and cheese, grilled to a crispy golden brown, served on a wooden board

Nachos Beef Folded Wraps

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5 from 12 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

Scale

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

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, salt and 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 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. 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.
  6. 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.
  7. Serve immediately with extra chipotle mayo for dipping.

Equipment

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

Find it online: https://simplehomeedit.com/recipe/nachos-beef-folded-wraps/