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Chunky chilli wraps

Chunky chilli wraps

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Rating: 4 out of 5.3 ratings
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  • Preparation and cooking time
    • Total time
    • Takes 35-40 minutes
  • Easy
  • Serves 6

Impress your friends with a tasy chilli supper

  • Freezable (chilli mix only)
Nutrition: per serving
NutrientUnit
kcal644
fat32g
saturates13g
carbs54g
sugars0g
fibre6g
protein38g
salt2.89g
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Ingredients

To serve

Method

  • STEP 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.

  • STEP 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.)

  • STEP 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.

RECIPE TIPS
SERVING WITH SALAD

Roughly shred 1 cos (Romaine) lettuce, finely slice 1 small red onion and halve, peel and slice 1 avocado. Toss everything together with 2 tbsp olive oil the juice 1 lime and some sea salt and pepper.

Recipe from Good Food magazine, February 2003

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Overall rating

Rating: 4 out of 5.3 ratings
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