Name: DIY Mexican chilli wraps
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 500g pack lean minced beef; 350g jar tomato and chilli sauce (we like Loyd Grossman's); 8 large soft flour tortillas or Mediterranean wraps; 400g can red kidney beans; 142ml carton soured cream; 100g bag herb salad

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DIY Mexican chilli wraps

DIY Mexican chilli wraps

Good Food team

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Serves 4

Easy

Total time: 40 mins

Ready in 30-40 minutes

A star rating of 3.5 out of 5.8 ratingsRate

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Just 6 ingredients - and teenagers will love them

Freezable (Freeze the meat sauce only)

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Ingredients

Nutrition

Units:

MetricUS

500g pack lean minced beef
350g jar tomato and chilli sauce

(we like Loyd Grossman's)
8 large soft flour tortillas

or Mediterranean wraps
400g can red kidney beans
142ml carton soured cream
100g bag herb salad

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Nutrition: per serving

kcal604
fat25g
saturates10g
carbs57g
sugars0g
fibre6g
protein40g
salt3.14g

Method

step 1

Cook the meat. Dry fry the beef in a non-stick pan until it has changed colour all over, spooning in a little of the sauce if the meat starts to stick to the pan. Pour in the rest of the sauce, then fill the jar about one-third full with water and rinse it out into the pan. Bring to the boil, then let it bubble away for 15 minutes, stirring occasionally.
step 2

Do the tortillas. Heat the tortillas in the microwave according to the packet instructions (or dry fry them singly in a frying pan for 1 minute on each side). At the same time, drain and rinse the beans and tip them into the meat. Stir well and heat through for about 5 minutes until the beans are hot and the meat sauce is thick (if it’s too runny it will ooze out of the wraps when you eat them).
step 3

Serve up. Pile the tortillas on a plate and let everyone make their own wraps. The best way to do this is to spread the tortilla with some soured cream, then spoon the meat and some salad in the centre. Now fold up the side of the tortilla nearest to you, and fold in the sides to enclose the filling.

Recipe from Good Food magazine, October 2003

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A star rating of 3.5 out of 5.8 ratings

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