Quick Chili Wrap Recipes

QUICK CHILI I

Steps:

• In a large stock pot lightly brown ground beef, and drain if needed.
• Add onion and garlic and cook until onion is translucent.
• Add tomatoes, diced tomatoes with chile peppers, tomato sauce, water, kidney beans, pinto beans, chili powder, cumin, sugar, salt, pepper and hot sauce. Simmer for 30 minutes and then serve.

QUICK CHILI WRAP

Steps:

• Spread 1/2 cup of the chili down center of each tortilla; top evenly with the remaining ingredients.
• Fold in sides of each tortilla; roll up from bottom.

QUICK & EASY YUMMY SWEET CHILLI WRAP

Steps:

• First, blend the sour cream & sweet chilli sauce in a small bowl til smooth.
• Spread approximately 1 tbsp of cream cheese evenly over the lavash.
• Place about 5 pieces of sliced ham over cream cheese, or just enough to cover all parts of the lavash.
• Scoop about 2 tbsp full of the sour cream & sweet chilli sauce and spread evenly over the ham.
• Place strips of lettuce, carrots & cucmbers onto the middle of the wrap and fold like springrolls, making sure you fold the sides in before finishing rolling.
• REPEAT for the rest of the 3 wraps.
• TO STORE: Take some baking paper (or any thick waxy paper) and fold exactly the same way over the lavash wrap, then taping the sides at the end to keep it from getting loose. You can leave this in the fridge for a couple of days. When you want to grab a bite, use a bread knife and cut across the wrapped lavash.

QUICK CHILI

Steps:

• Add the oil to a Dutch oven and set over medium heat. When hot, add the beef and cook, stirring to break up the meat, until browned, 8 to 10 minutes. Add the garlic and stir, then add the tomato sauce, chili powder, ancho chile powder and salt and pepper to taste. Cook for a minute, then add the kidney and pinto beans and the chili sauce. Bring to a boil, reduce to a simmer and simmer for 30 minutes.

QUICK CHILLI BEAN WRAPS

Steps:

• Gently fry onions for 5 mins in oil, until softened. Tip in beans, tomatoes and seasoning, then simmer for 10 mins, stirring occasionally.
• Meanwhile, warm the wraps in the microwave on High for 1 min.
• Take a large spoonful of beans and spoon along the centre of each wrap. Top with some grated cheese, a spoonful of guacamole and soured cream and a sprinkling of coriander or parsley. Wrap into a cigar shape and eat straight away.

15 MINUTE CHILI AND RICE WRAPS

Steps:

• Bring chili and water to boil in medium saucepan.
• Stir in rice.
• Cover.
• Cook over low heat for 5 minutes.
• Spoon approx 1/2 cup chili mixture onto each tortilla.
• Top with cheese and sour cream, and fold up.

QUICK AND EASY CHILI

Steps:

• In a large saucepan, cook the beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the next 6 ingredients; cover and simmer for 20 minutes. Serve with cheese if desired.

QUICK CHILI

Steps:

• In a saucepan, brown ground beef until no longer pink; drain. Add soup, beans and chili powder. Reduce heat. Cover and simmer for 20 minutes. Add water if a thinner soup is desired.

DIY MEXICAN CHILLI WRAPS

Steps:

• 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.
• 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).
• 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.