chilli beef wraps recipe
Chilli Beef Wraps
The tradition of using a wrap or flour tortilla to bind meat, chicken, and vegetables originated in northern Mexico. These beef and chili wraps are great to serve at events because you don't need cutlery or crockery, just a napkin for people to eat on the go.
Ingredients; Chilli Beef Wraps
½ small iceberg lettuce1 red onion
1 bell pepper (red or yellow)
1 tablespoon of 15 ml vegetable oil
250g lean ground beef
220g can of red kidney beans
½ tablespoon of 5 ml chili powder
1 tablespoon of 5ml ground cinnamon
black pepper (optional)
2 tablespoons of 15 ml of tomato puree
3 tablespoons of 15 ml of water
4 tortillas
Equipment; Chilli Beef Wraps
StrainerSharp knife
cutting board
mixing bowl
measuring spoons
big pan
Wooden spoon
Can opener
Instructions; Chilli Beef Wraps
- Wash and grate the lettuce and reserve.
- Peel and cut the onion in half. Next, slice each half into small pieces.
- Wash the pepper, cut it in half and remove the seeds and white skin. Cut each half into 6 strips.
- Heat the oil in the skillet over medium heat, add the onion and bell pepper and sauté for 5 minutes, stirring around the skillet so they don't burn.
- Add the minced meat and fry for another 3 minutes or until the meat is cooked (it will turn from red to brown). Break up any lumps of ground beef with the wooden spoon as it browns.
- Drain beans, rinse under cold water, and add to skillet.
- Add spices and black pepper to taste (if using) and mix well.
- Add the water and tomato puree to the ground beef mixture and stir.
- Stir over high heat until mixture boils, then lower the heat and simmer (small bubbles) for 5 minutes.
- Serve on flour tortillas, with shredded lettuce, and fold or roll before eating.
Skills used include:
- Measure, peel, chop, boil/simmer, fry and serve.
Top Tips
- To make the wrap, place the chili-lettuce mixture in the center of the wrap, fold in the bottom, then fold in both sides.
Something to try next time
- For a vegetarian option, use 250g QuornTM ground beef or 400g canned drained lentils instead of ground beef in step 5 or add more vegetables such as 50g sliced mushrooms or 1 chopped zucchini in step 4.
Cook now, eat later
- Cut the vegetables into bite-sized pieces, and drain and rinse the beans before
- in advance. Storing, covered, in the fridge for up to 24 hours
- Avoid chopping lettuce until about an hour before you need it because it tends to discolor quickly.
- You can prepare the chili con carne mixture ahead of time. Store the chilled mixture in the refrigerator for 48 hours or freeze for up to 1 month. Thaw chili in refrigerator overnight and reheat until piping hot. Do not reheat.
Get more from your food
- Store leftover tortillas in the freezer and thaw individually under the broiler as needed.
