Chunky chilli wraps

Chunky chilli wraps

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(2 ratings)

Takes 35-40 minutes

Easy

Serves 6
Impress your friends with a tasy chilli supper

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal644
  • fat32g
  • saturates13g
  • carbs54g
  • sugars0g
  • fibre6g
  • protein38g
  • salt2.89g
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Ingredients

  • 1 tbsp vegetable oil, plus a few extra drizzles
  • 750g rump steak, sliced into thin strips
  • 1 red onion, roughly chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 mild green chillies, seeded and chopped
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 1 tsp cumin seeds
  • 1 tsp cayenne pepper or hot chilli powder
  • 400g can chopped tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 420g can red kidney beans, drained and rinsed
  • 225g roasted peppers (you can buy these at the deli counter, or in jars), cut into strips
    Peppers

    Pepper

    pepp-ah

    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • 1 tsp Worcestershire sauce

To serve

  • 12 flour tortilla
  • 284ml tub soured cream
  • handful of fresh mint, roughly chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • lettuce, red onion and advocado salad
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

Method

  1. Heat the oil in a wok until it’s very hot. Tip in about a third of the beef and stir fry for 2-3 minutes until it begins to brown. Scoop out the beef and put on a plate. Repeat twice with the remaining beef, adding a drizzle more oil to the pan each time.

  2. Toss the onion, chillies, cumin seeds and cayenne into the pan, stir and sizzle for 2 minutes. Lower the heat and tip in the tomatoes, kidney beans and roasted peppers. Return the beef to the pan and cook for a couple of minutes, stirring occasionally, until the tomatoes begin to bubble. Splash in the Worcestershire sauce and continue to simmer gently for a further 2 minutes. Season with salt and pepper to taste. (At this point, the you can chill the chilli and then freeze it for up to 1 month.)

  3. To serve, heat the tortillas according to the packet instructions. Pass round the warm tortillas for wrapping up the chilli, then drizzle with soured cream and scatter with fresh mint. Serve with salad.

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Comments, questions and tips

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Comments (3)

nickkie's picture

Great meal to have when friends around, just plonk in the middle of the table and everyone can help themselves! Less washing up as well, and loads of compliments from happy guests!!! Great meal and is now on my favorites list!

theflemingzoo's picture
3

Although this is a very good recipe I think I prefer fajitas and they are easier too.

cosmiccharlie's picture
4

Even goes great on a nice bit of ciabatta, though we used tomato chutney when it was with the bread, or just on its own with no breads/wrap, like a carpaccio salad

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