DIY Mexican chilli wraps

DIY Mexican chilli wraps

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(5 ratings)

Ready in 30-40 minutes


Serves 4
Just 6 ingredients - and teenagers will love them

Nutrition and extra info

  • Freeze the meat sauce only


  • kcal604
  • fat25g
  • saturates10g
  • carbs57g
  • sugars0g
  • fibre6g
  • protein40g
  • salt3.14g
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  • 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


  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.

  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).

  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.

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Comments, questions and tips

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jul34es's picture
13th Oct, 2014
Had this for tea tonight and it was very quick and easy to make and my son Mark preferred them to having rice
9th Feb, 2013
made this dish a few times, always a success, the herb salad goes very well with it
5th Apr, 2011
8th Nov, 2010
Just wanted to point out that chilli is not and never has been Mexican! Chilli (they would actually spell it with one "L") is the national dish of Texas. Texas and Mexico share a border, but chilli will always be American, not Mexican.
Andy Wright's picture
Andy Wright
9th Jul, 2019
Though you are right. Don't forget that Texas was part of Mexico right up to the mid 1800s when they sold it to America.
23rd Nov, 2007
Great fast meal. Kids love it.
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