Chunky chilli wraps

Chunky chilli wraps

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Takes 35-40 minutes


Serves 6

Impress your friends with a tasy chilli supper

Nutrition and extra info

  • chilli mix only

Nutrition: per serving

  • kcal644
  • fat32g
  • saturates13g
  • carbs54g
  • sugars0g
  • fibre6g
  • protein38g
  • salt2.89g
Save to My Good Food
Please sign in or register to save recipes.


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



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

  • 4 mild green chillies, seeded and chopped



    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



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

  • 420g can red kidney beans, drained and rinsed
    Kidney beans scattered on a white surface

    Kidney beans

    kid-nee beenz

    Native to the Americas, kidney beans are so called because of their shape and come in very…

  • 225g roasted peppers (you can buy these at the deli counter, or in jars), cut into strips



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 1 tsp Worcestershire sauce

To serve

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



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

  • lettuce, red onion and advocado salad



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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
27th May, 2009
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!
1st Jul, 2008
Although this is a very good recipe I think I prefer fajitas and they are easier too.
29th May, 2008
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
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?