Beef Nacho Wraps

SERVES 4 | 15 MINS PREP | 15 MINS COOK TIME

INGREDIENTS

For the taco wraps

500g premium beef mince
1 Tbsp olive oil
1 small onion, diced
2 Tbsp tomato paste
2 tsp ground cumin
2 tsp dried oregano
2 tsp garlic powder
Salt and pepper
½ cup water
4 large flour tortillas
1 cup grated cheese
1 cup lettuce
½ cup diced tomatoes

For the chipotle mayo

⅔ cup whole-egg mayonnaise
1 Tbsp chipotle peppers in adobo sauce, finely chopped, including the sauce
1 Tbsp Sriracha sauce
1 Tbsp lime juice

METHOD

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

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, ground cumin, 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.

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.

Add some shredded lettuce, tomatoes 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.

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.