Wednesday, 5 February 2014

Mexican Chili Wrap Stack

I recently saw a recipe in the Morrisons magazine for a Mexican Chili Lasagna and I thought that sounds good. However, the recipe was a bit bland so I decided I'd make up my own recipe. So here it is 


400 g Minced Beef (you can use any minced meat lamb, pork, chicken  or turkey) 
I Red Sweet Pepper
1 Red Pepper
1 Yellow Pepper
1 Green Pepper 
2 Onions
1 Tin Chopped Tomatoes
1 tin Tomato Paste 
2 tsp Chipotle Paste
2 tsp Paprika
2 tsp Cumin
1/2 tsp Cinnamon
2 Cloves Garlic
1 dtsp Marmite 
1 Stock Cube.
Oil for frying/browning
Several slices of Red Jalapeno Pepper 
Pkt of Wraps.

120 g Butter
100 g Plain flour
120 g Cheddar Cheese
1 tbsp Parmesan Cheese
1 Egg
1 tsp English Mustard

Pre heat oven to 180C

Slice onions peppers and garlic and then add to frying pan to gently cook till onions have gone opaque.

Also place meat into pan and brown off and then add to vegetables(onions pepper and garlic)

Add spices, a few slices of jalapeno peppers  and Chipotle paste and gently heat through.

Then add marmite, tinned tomatoes, tomato paste and stock cube.

Make white sauce by first melting butter then add flour and milk stir continuously to ensure you get a smooth even sauce.

Add  mustard and mix in well

Return sauce to heat to thicken then add cheeses, (leaving a little for top). When mix has cooled slightly add egg. The egg gives a lovely smooth rich sauce and it gives the sauce a great taste.   

Now layer the meat mix and wraps. First meat then a wrap finish off with the white sauce  and grated cheese and decorate with jalapeno peppers.

Cook in oven for about 20 mins or until cheese is lovely and golden  

The finished article serve with salad. Eat and Enjoy


  1. This looks delicious. Perfect for a winter evening.

    1. It was scrummy even the next day warmed in microwave. It was also so easy to make.