Can I make these wraps ahead of time for a party?

You can prepare all components ahead of time and store separately. For the best results, assemble and cook the wraps just before serving. If needed, you can assemble them a few hours ahead, but wait to cook until guests arrive for maximum crispiness.

How can I make these wraps less spicy for my kids?

Reduce or eliminate the chipotle peppers and sriracha in the mayo. Instead, use a combination of smoked paprika and a touch of ketchup for flavor without the heat. You can always serve a spicier sauce on the side for adults who want more kick.

What's the secret to getting the wraps crispy without the filling falling out?

The key is proper folding technique and not overfilling the wraps. Make sure you're following the quarter-section method, leaving one quarter empty to start the fold. When cooking, start with the cheese side down to create a seal as it melts, and don't rush the process.

Can I use corn tortillas instead of flour tortillas?

Yes, though corn tortillas are typically smaller and more prone to cracking. For best results with corn tortillas, warm them slightly before assembling to make them more pliable, use less filling, and consider using toothpicks to hold them together until they hit the pan.

Nachos Beef Folded Wraps Recipe

Description

These Nachos Beef Folded Wraps are a delightful twist on classic nachos, wrapped up for easy handling and bursting with flavor. Filled with juicy seasoned beef, crunchy corn chips, fresh lettuce, and a zesty chipotle mayo, these wraps deliver a punch of deliciousness in every bite. Perfect for lunch, dinner, or as a snack, they’re quick to make and customizable to your spice preference.

Ingredients

Units Scale

Chipotle Mayo

2/3 cup (160 g) whole-egg mayonnaise (or substitute with Greek yoghurt or sour cream)
1 tbsp chipotle peppers in adobo sauce, finely chopped, including the sauce (or substitute with 1/2 tsp smoked paprika)
1 tbsp sriracha (or substitute with ketchup)
1 tbsp lime juice
1/2 tsp onion powder
1/4 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
1/2 tsp sea salt flakes
1/4 tsp cracked black pepper
1/2 cup (125 ml) water

Wraps

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

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Instructions

Prepare the Chipotle Mayo
Combine all the chipotle mayo ingredients in a small bowl. Mix thoroughly until well-combined and set aside for later use.
Cook the Beef Filling
Heat the olive oil in a large, deep frying pan over medium-high heat. Add the chopped onion and cook for about 2 minutes until softened.
Add the minced beef and cook for 5–6 minutes, stirring and breaking up the meat with a spoon as it browns.
Stir in the tomato paste, sweet paprika, ground cumin, onion powder, garlic powder, dried oregano, salt, and pepper. Cook for 1–2 minutes until the spices are fragrant.
Add the water and simmer for an additional 2 minutes, until most of the liquid has evaporated. Remove from heat and let the beef mixture cool slightly to avoid soggy wraps.
Assemble the Wraps
Lay each tortilla flat on a cutting board. Using a knife, make a single cut from the center of the tortilla to the bottom edge.
Leave the bottom left corner empty to ease folding. Spread a thin layer of the cooked beef into the top left corner and top it with crushed corn chips.
In the top right corner, add shredded lettuce and drizzle with chipotle mayo. In the bottom right corner, sprinkle shredded cheddar cheese.
Start folding the empty bottom left corner upwards over the beef section, then fold it into the lettuce corner. Finally, fold it down over the cheese section to complete the wrap.
Cook the Wraps
- Pan-Frying Method: Heat a medium frying pan over medium heat. Place the folded wrap cheese-side down into the pan and cook for 2 minutes until crispy and the cheese is melted. Flip and cook for another 30–60 seconds until crisp. Avoid overcooking to keep the lettuce fresh.
- Oven Method: Preheat the oven to 220°C (425°F) (or 200°C/400°F for fan-forced). Arrange the assembled wraps seam-side down on a baking tray lined with parchment paper. Lightly brush or spray the tops with olive oil. Bake for 10–12 minutes, flipping halfway through, until golden and crispy.
Serve
Serve the wraps warm with the extra chipotle mayo on the side for dipping.

Notes

Adjust the spiciness of the chipotle mayo based on preference. Add more chipotle peppers for extra heat or swap with smoked paprika for a milder flavor.
Pan-frying helps keep the wraps crispy while maintaining the freshness of ingredients. The oven method is ideal for batch preparation.

Nutrition

Serving Size: 1 wrap
Calories: 430kcal
Sugar: 3g
Sodium: 850mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 20g
Cholesterol: 50mg