Chilli con carne wraps

Chilli con carne wraps, from Lesley Waters, adds Mexican magic to sirloin steak in this flavour-packed recipe
By Lesley Waters
Chilli con carne wraps
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 50 minutes
  • Effort: easy


For the sauce

  • 1 tbsp olive oil, plus extra for brushing
  • 1 large onion, chopped
  • 2 tsp crushed dried red chillies
  • 1 x 400 g canred kidney beans, drained and rinsed
  • 1 x 400 g canned chopped tomatoes
  • 150 ml red wine
  • 2 cloves garlic, crushed
  • 15 g dark chocolate

For the tortillas

  • 4 flour tortillas

For the steaks

  • 2 x 250 g sirloin steaks
  • 2 tbsp olive oil
  • sea salt and freshly ground black pepper
  • chilli oil, to drizzle

To serve

  • guacamole
  • 150 ml soured cream
  • 1/2 iceberg lettuce, finely shredded


1. Heat the oil in a large saucepan, add the onion and fry for 5-6 minutes, until golden.

2. Stir in the dried chilies, kidney beans, tomatoes, wine and garlic. Bring to the boil, reduce the heat and simmer for 15-20 minutes.

3. Coarsely chop the chocolate and stir into the sauce.

4. Heat a stovetop grill-pan until very hot. Add the tortillas, one at a time, and cook for 1 minute on each side until lightly toasted. Put them in a very low oven to keep warm.

5. Brush the steaks with olive oil and sprinkle with freshly ground black pepper. Add the steaks to the grill-pan and sear for 2-3 minutes on each side for medium rare, or about 1-2 minutes longer, depending on the thickness of the meat

6. Remove from the pan, drizzle with chili oil and leave to rest for 5 minutes before cutting into diagonal slices.

7. Serve the steak and sauce with the warm tortillas, and accompany with guacamole, soured cream and shredded lettuce.

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