Nachos Beef Folded Wraps Recipe Simple Home Edit

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 BowlsBeef Burrito BowlMexican Slow-cooked BeefChicken Burrito BowlsMexican Pulled Pork TacosLoaded Veggie Nachos 5 from 5 reviews

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

BEEF ASSEMBLE WRAPS

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.