Transform the classic slow-cooked comfort of chilli con carne into a portable, satisfying meal with these hearty Chilli Con Carne Wraps. This recipe takes all the rich, smoky flavors of traditional chilli – tender ground beef simmered with kidney beans, tomatoes, and warming spices – and wraps it up in a soft flour tortilla with fresh toppings for the perfect handheld feast. Unlike messy bowls of chilli that require a spoon and napkins, these wraps let you enjoy every bite of that beloved combination of meat, beans, and spices while keeping your hands clean. Each wrap is loaded with a generous portion of homemade chilli con carne, creamy cheese, crisp lettuce, and cool sour cream, creating a balanced meal that’s perfect for lunch, dinner, or any time you’re craving something both hearty and convenient. This recipe serves four people and delivers all the satisfaction of traditional chilli in a format that’s ideal for busy weeknights or casual entertaining.
Serves: 4 people
Prep Time: 15 minutes
Cook Time: 45 minutes
What You’ll Need
For the Chilli Con Carne:
- 1 pound ground beef
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 tablespoons tomato paste
- 1 cup beef stock
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For the Wraps:
- 4 large flour tortillas (10-inch)
- 1 cup shredded cheddar cheese
- 2 cups iceberg lettuce, shredded
- 1/2 cup sour cream
- 1 medium tomato, diced
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh cilantro, chopped
Building the Perfect Chilli Base
Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Add the diced onion and red bell pepper, cooking for 5-6 minutes until the vegetables begin to soften and the onion becomes translucent. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
Add the ground beef to the pot, breaking it apart with a wooden spoon as it cooks. Brown the meat thoroughly, about 6-8 minutes, making sure to break up any large chunks. The beef should be evenly browned with no pink remaining.
Creating the Rich Chilli Flavor
Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly and deepen in color. This step adds richness and helps thicken the chilli. Add the chili powder, cumin, smoked paprika, oregano, and cayenne pepper, stirring constantly for about 30 seconds until the spices become fragrant.
Pour in the diced tomatoes with their juice, kidney beans, and beef stock. Add salt and black pepper, then stir everything together thoroughly. Bring the mixture to a boil, then reduce the heat to low and let it simmer partially covered for 30-35 minutes. Stir occasionally and add more stock or water if the chilli becomes too thick. The finished chilli should be thick enough to hold together in a wrap but not so dry that it crumbles.
Preparing the Fresh Elements
While the chilli simmers, prepare your fresh toppings. Shred the lettuce into thin strips, dice the tomato into small pieces, and finely chop the red onion and cilantro. Having these ready before assembly makes the wrap-building process much smoother and prevents the tortillas from getting soggy.
Warming the Tortillas
About 5 minutes before the chilli is done, warm your tortillas. You can do this by wrapping them in damp paper towels and microwaving for 30-45 seconds, or by heating them individually in a dry skillet over medium heat for about 30 seconds per side. Warm tortillas are more pliable and less likely to tear when rolling.
Assembling Your Wraps
Place a warm tortilla on a clean work surface. Spoon about 3/4 cup of the hot chilli con carne in a line across the center of the tortilla, leaving about 2 inches of space on either side. Be generous with the chilli, but don’t overfill or the wrap will be difficult to close.
Sprinkle 1/4 cup of shredded cheese over the hot chilli, allowing it to melt slightly from the heat. Add a handful of shredded lettuce, a spoonful of diced tomatoes, a sprinkle of red onion, and a dollop of sour cream. Finish with a pinch of fresh cilantro.
The Perfect Roll Technique
To wrap properly, fold the sides of the tortilla over the filling first, then roll from the bottom up, keeping the filling tucked in tightly as you roll. The key is to roll firmly but not so tight that the tortilla tears. If needed, you can secure the wrap with a toothpick or wrap it in foil for easier handling.
Serving and Enjoying
Serve the wraps immediately while the chilli is still warm and the cheese is melted. Cut each wrap in half diagonally for easier eating and a more attractive presentation. These wraps are perfect on their own but can be served with tortilla chips and extra sour cream on the side.
Making It Your Own
For extra heat, add a few dashes of hot sauce to the chilli or include sliced jalapeños in your toppings. If you prefer a milder version, reduce or omit the cayenne pepper. You can also substitute ground turkey or chicken for the beef, or add corn kernels to the chilli for extra texture and sweetness.
Storage Tips
The chilli con carne can be made up to 3 days ahead and stored in the refrigerator, actually improving in flavor over time. Reheat gently before assembling wraps. However, the wraps are best assembled and eaten immediately to prevent the tortillas from becoming soggy.
