Taco Beef Folded Wrap

This taco beef folded wrap is all about the contrast: juicy seasoned beef, melted cheese, a little crunch from tortilla chips and a golden tortilla on the outside. The quarter-fold method keeps the filling tucked inside a neat triangle that is easy to toast in a pan.

Ingredient notes

Use large, soft flour tortillas so they bend without tearing. Grated cheese melts quickly between the layers, and Doritos or plain tortilla chips add crunch. The creamy garlic sauce needs only enough water to become spreadable; adding all the water at once can make it too thin.

How to make taco beef folded wrap

Step 1

Soften the onion in a pan with a little butter. Add the beef and break it up while cooking. Stir in the paprika, salt, pepper and tomato paste, then add a splash of hot water to keep the filling moist. Add Sriracha if using. Cook the beef through; ground beef should reach 71°C (160°F).

Step 2

Mix the mayonnaise, minced garlic, garlic powder, Italian herbs and parsley. Add water gradually until spreadable, stopping before the sauce becomes runny.

Step 3

Cut a slit from the centre of each tortilla to one edge. Arrange beef, tortilla chips, cheese and a little sauce across the four quarters. Starting beside the slit, fold each quarter over the next to make a triangle. Avoid overfilling.

Step 4

Toast the folded wraps in a lightly buttered pan over medium heat, turning carefully, until golden on both sides and the cheese has melted. Serve warm.

Tips for the best result

Keep the beef filling moist but not watery. If there is liquid pooling in the pan, let it reduce before filling the tortillas. Spread each filling in a thin layer and leave a little space at the edges. Too much filling makes the final fold difficult and encourages the wrap to split.

Serving and making ahead

These are best eaten straight from the pan, while the chips and tortilla are crisp. If preparing ahead, store the cooked beef and sauce separately in the fridge and assemble just before toasting. Serve with sliced vegetables or a simple salad for something fresh alongside.

More from my kitchen

Find another favourite in my recipe collection, or try my roasted tomato pasta with ricotta for a cosy dinner.

Aylin Elma

Taco Beef Folded Wrap

Crisp folded tortillas filled with seasoned beef, crunchy tortilla chips, cheese and creamy garlic sauce.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 wraps

Ingredients Method

Ingredients

  

1x2x3x?

• 500-600 g ground beef
• 1 onion chopped
• 2 tablespoon paprika
• ½ teaspoon black pepper
• ½ teaspoon salt
• 1 tablespoon tomato paste
• hot water as needed for the beef
• Sriracha optional, to taste
• 4 large flour tortillas
• Doritos or tortilla chips for filling
• grated cheese for filling
• butter for the pan
• 2 tablespoon mayonnaise
• 1 tablespoon minced garlic
• ½ teaspoon garlic powder
• ½ teaspoon Italian herbs
• parsley to taste
• 50 ml water add gradually to thin the sauce; you may not need it all

Method

 

1. Soften the onion in a pan with a little butter. Add the beef and break it up while cooking. Stir in the paprika, salt, pepper and tomato paste, then add a splash of hot water to keep the filling moist. Add Sriracha if using. Cook the beef through; ground beef should reach 71°C (160°F).
2. Mix the mayonnaise, minced garlic, garlic powder, Italian herbs and parsley. Add water gradually until spreadable, stopping before the sauce becomes runny.
3. Cut a slit from the centre of each tortilla to one edge. Arrange beef, tortilla chips, cheese and a little sauce across the four quarters. Starting beside the slit, fold each quarter over the next to make a triangle. Avoid overfilling.
4. Toast the folded wraps in a lightly buttered pan over medium heat, turning carefully, until golden on both sides and the cheese has melted. Serve warm.

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