Ingredients:

For the Beef Filling:

• 1 tbsp oil
• 1 tbsp chopped garlic
• 1/2 kg beef mince
• 1 tsp salt (or to taste)
• 2 tsp red chili powder
• 1 tsp red chili flakes
• 2-3 tbsp sriracha sauce or hot sauce (adjust to taste)

For the Sour Cream:

• 150 ml cream
• 1 tbsp lemon juice
• 2-3 tbsp milk

For the Salad:

• 1/2 cup red cabbage, shredded
• Lettuce leaves (as needed)
• 1/2 cup carrot, julienned
• 1/2 cup boiled corn
• 1/2 cup chopped onion
• Pickled red jalapenos (optional)
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/2 tsp black pepper powder

For the Tortilla:

• Grated mozzarella and cheddar cheese (as needed)
• Butter (as needed for toasting the wraps)

How to Make It:

1. Cook the Beef:
   • Heat 1 tablespoon of oil in a large pan over medium heat. Add the chopped garlic and sauté until fragrant, about 1 minute.
   • Add the beef mince to the pan, breaking it up with a spatula as it cooks. Season the beef with 1 teaspoon of salt, 2 teaspoons of red chili powder, and 1 teaspoon of red chili flakes. Continue cooking until the beef is browned and cooked through, about 8-10 minutes.
   • Stir in 2-3 tablespoons of sriracha or hot sauce, adjusting to your preferred level of spiciness. Cook for another minute to allow the flavors to meld together. Remove the beef from the heat and set it aside.
2. Make the Sour Cream:
   • In a small bowl, combine 150 ml of cream, 1 tablespoon of lemon juice, and 2-3 tablespoons of milk. Stir until smooth and well-combined. Set the sour cream aside in the fridge to chill while you prepare the rest of the wrap.
3. Prepare the Salad:
   • In a large mixing bowl, combine 1/2 cup of shredded red cabbage, lettuce leaves, 1/2 cup of julienned carrots, 1/2 cup of boiled corn, and 1/2 cup of chopped onion.
   • Add pickled red jalapenos if you prefer a spicier wrap.
   • Season the salad with 1 tablespoon of lemon juice, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper powder. Toss the salad well until everything is evenly coated. Set the salad aside.
4. Assemble the Wraps:
   • Heat a tortilla in a dry pan over medium heat until warm and pliable. Sprinkle a layer of grated mozzarella and cheddar cheese over one side of the tortilla. Allow the cheese to melt slightly.
   • Spoon a portion of the cooked beef mince onto the tortilla, spreading it evenly over the cheese. Top the beef with a generous serving of the prepared salad.
   • Drizzle a few spoonfuls of the homemade sour cream over the salad.
5. Wrap and Toast:
   • Fold the sides of the tortilla over the filling, then roll it up tightly to form a wrap. Make sure the edges are tucked in to prevent the filling from spilling out.
   • In the same pan, heat a small amount of butter over medium heat. Place the wrapped tortilla in the pan and toast it for 2-3 minutes on each side, or until the tortilla is golden and crispy.
6. Serve:
   • Once toasted, remove the wrap from the pan and slice it in half. Serve hot, with extra sour cream or hot sauce on the side for dipping if desired.

Nutrition Facts (per wrap, based on 4 servings)

Note: Nutritional values are approximate and depend on the size of the wrap and specific ingredients used.

FAQs:

1. Can I use a different type of meat? Yes! This recipe works well with chicken, turkey, or even lamb mince. You can also use plant-based mince for a vegetarian option.
2. Can I make the wraps ahead of time? You can prepare the beef and salad components ahead of time, but it’s best to assemble and toast the wraps just before serving to ensure they remain fresh and crispy.
3. What other toppings can I add? Feel free to customize the wraps with additional toppings like avocado slices, diced tomatoes, olives, or grated carrots. You can also add a different cheese, such as feta or goat cheese, for extra flavor.
4. How do I store leftovers? Store leftover cooked beef and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef and assemble fresh wraps when ready to eat.

Tips for Making the Perfect Beef Cheese Wraps:

1. Toast the wraps carefully:
   When toasting the wraps, use a moderate heat to ensure they become crispy without burning. Adding butter to the pan helps give the wraps a golden-brown finish and enhances the flavor.
2. Customize the spiciness:
   Adjust the amount of chili powder, red chili flakes, and sriracha sauce according to your spice tolerance. For a milder version, reduce the amount of hot sauce or leave it out altogether.
3. Use fresh, crisp vegetables:
   The freshness of the vegetables adds a nice contrast to the spiced beef. Feel free to use any combination of salad ingredients that you prefer.
4. Serve with dipping sauces:
   For an extra layer of flavor, serve the wraps with additional sauces like guacamole, salsa, or even ranch dressing.

Storage Tips:

1. Refrigeration:
   If you have leftovers, store the cooked beef and salad separately in airtight containers. The beef can be kept in the fridge for up to 3 days, while the salad should be eaten within 1-2 days for maximum freshness.
2. Freezing:
   You can freeze the cooked beef mince in a freezer-safe container for up to 2 months. Thaw it in the fridge overnight and reheat before assembling the wraps.
3. Reheating:
   To reheat the beef mince, use a microwave or reheat it in a pan over medium heat until warmed through. If reheating an assembled wrap, you can toast it again in a pan to restore the crispiness.

Conclusion:

Spicy Beef Cheese Wraps are a delicious, hearty meal that combines bold flavors with fresh ingredients. The spiced beef mince, combined with crisp vegetables and a tangy sour cream drizzle, creates a perfect balance of flavors and textures. Wrapped in a toasted tortilla with melted cheese, this dish is sure to become a favorite in your household. Whether you’re preparing a quick dinner or packing a lunch, these wraps are versatile, satisfying, and incredibly tasty. Give them a try and enjoy the spicy, cheesy goodness in every bite!