Riverford Wicked Leeks
Beef and pepper chilli wraps recipe image

Print Beef and pepper chilli wraps

This Mexican-inspired burrito recipe is versatile and quick to prepare. The best way to serve it is to put the toppings and a pile of wraps on the table and let people choose their own fillings. Try adding diced aubergines, sliced mushrooms or even finely diced carrots.


  • 2 tbsp oil for frying, e.g. vegetable or sunflower
  • 1 onion, finely sliced
  • 500g minced beef
  • 1 large red or green pepper, deseeded & chopped
  • 400g tin chopped tomatoes
  • 1-2 red chillies, deseeded & finely chopped
  • 400g can red kidney beans, rinsed & drained
  • 8 flour tortillas
  • Salt & pepper


  1. In a large frying pan, heat the oil and add the onion. Fry until softened.
  2. Add the beef, fry until browned all over. Add the pepper, tomatoes and chillies, and a little water. Bring to the boil, reduce the heat and simmer for 15 minutes, stirring occasionally. Add the beans, cook for another 5 – 10 minutes.
  3. Meanwhile warm the tortillas in the oven for a couple of minutes. Share some of the mixture between each wrap (place in the centre strip), with a little of the soured cream.
  4. Fold one side of the wrap over, fold up the bottom and then the other side to make a parcel. Alternatively let everyone make their own wrap at the table.
want to cook with fresh ingredients? try one of our award winning veg boxes