Let me tell you these creamy Nandos peri peri beef wraps are the kind of meal that hits every craving at once. They’re spicy, cheesy, saucy, and wrapped up in a soft tortilla that makes everything feel just right. I came up with this recipe on a day I wanted something bold but still creamy and cozy. It’s packed with flavor, high in protein, and super satisfying. Whether you’re feeding the family or meal-prepping for the week, this one is going to be a repeat favorite.
Method
Sauté the Vegetables
Start by heating 1½ tablespoons of extra virgin olive oil in a large non-stick pan over medium heat. Once the oil is warm, add the chopped red onion and bell pepper. Stir them gently and let them cook for around 3 to 4 minutes until they start to soften. The onion should turn translucent, and the pepper will begin to lose its raw edge. Then, toss in the chopped garlic and cook for another minute, just until the garlic becomes fragrant don’t let it brown.
Brown the Beef
Now it’s time to add the beef mince to the pan. Use a wooden spoon or spatula to break it apart as it cooks. Keep stirring and flipping for about 7 to 8 minutes, or until the beef is fully browned and no longer pink. You want it to be evenly cooked and slightly crispy around the edges to lock in the flavor. At this stage, season the beef with salt and pepper.
Add Spices and Herbs
Sprinkle in the peri peri seasoning, sweet paprika, and dried parsley. Stir everything together well so the spices coat the beef evenly. Let the spices cook for about a minute to release their aroma and blend into the meat.
Build the Sauce
Now, stir in the tomato puree, followed by the tomato passata and 120ml of water. Mix thoroughly so the liquid combines with the meat and vegetables. Let it simmer for 6 to 8 minutes, stirring occasionally. The sauce should begin to thicken and become rich. This simmering step helps develop that deep, saucy flavor that makes the wraps so satisfying.
Stir in the Peri Peri Sauce and Cream Cheese
Once the sauce has reduced a bit, pour in the Nando’s peri peri medium garlic sauce. Follow that with a tablespoon of soft cheese or cream cheese. Stir everything together gently until the cheese melts into the sauce, creating a smooth, creamy texture. The sauce will turn slightly orange and smell amazing. Taste and adjust seasoning if needed.
Warm the Wraps
While your sauce is finishing up, warm your tortilla wraps. You can do this in a dry frying pan over medium heat for about 20 seconds per side, or simply pop them in the microwave for 15–20 seconds. Warm wraps are more flexible and easier to fold without tearing.
Assemble the Wraps
Lay each wrap flat on a plate or clean surface. Spoon a generous amount of the creamy beef filling into the center of the wrap. Top with a handful of grated cheese mix (mozzarella and cheddar). Fold in the sides, then roll the wrap tightly from the bottom up to seal in all that saucy goodness.
Serve and Enjoy
Once rolled, you can serve the wraps as is, or cut them in half for easier handling. They’re best enjoyed warm, when the cheese is melty and the wraps are soft. Perfect for dinner, lunch, or even meal prep for the next day!
Necessary Tools
- Large non-stick skillet or frying pan
- Wooden spoon or spatula
- Chopping board and sharp knife
- Measuring spoons and cup
- Grater (if cheese isn’t pre-grated)
- Foil or microwave for warming wraps
Creamy Nando’s Peri Peri Beef Wraps
Cuisine: AmericanDifficulty: Easy4
servings15
minutes25
minutes40
minutesIngredients
500g beef mince (10% fat)
1 red onion, chopped
1 bell pepper (any color), chopped
2 large garlic cloves, chopped
250ml tomato passata
70ml Nando’s peri peri medium garlic sauce
120ml water
1 tbsp tomato puree
1 tbsp soft cheese or cream cheese
1½ tbsp extra virgin olive oil
3 tsp peri peri seasoning
1 tsp sweet paprika
1 tsp dried parsley
Salt and pepper, to taste
4 large tortilla wraps
100g grated cheese mix (mozzarella and cheddar)
Directions
- Heat the pan over medium heat with the olive oil.
Add your chopped red onion and bell pepper. Cook for 3–4 minutes until softened. Toss in the garlic and stir for 1 minute. Add the beef mince and break it apart with your spoon. Cook until browned about 7–8 minutes. Stir in the peri peri seasoning, paprika, salt, pepper, and dried parsley. Let the spices mix in well. - Add tomato puree, tomato passata, and water. Stir it all up and let it bubble gently for about 6–8 minutes until it thickens. Add the Nando’s peri peri garlic sauce and the cream cheese. Stir until creamy and smooth.
- Turn off the heat and get ready to wrap. Warm your tortilla wraps, either in a pan, microwave, or oven.
Spoon the creamy beef mixture into the center of each wrap. Sprinkle with your grated cheese mix.
Fold and roll tightly slice in half if you like, and enjoy warm!
Notes
- Don’t rush the simmering step. Letting the sauce reduce slightly helps deepen the flavor.
- Don’t add the cream cheese too early. Wait until the end or it might curdle in the heat.
- Avoid overstuffing your wraps. It might make rolling them tricky or cause the fillings to burst out.
- Make sure your beef is fully browned before adding the liquids this locks in flavor.
Serving Suggestions
- Serve with a crisp green salad or coleslaw on the side.
- Add a spoonful of sour cream or yogurt on top for extra coolness.
- Want crunch? Toss in some crushed tortilla chips before wrapping.
- These pair really well with sweet potato fries or corn on the cob.
Fun Fact
Did you know Nando’s started in South Africa and the famous peri peri flavor comes from the African Bird’s Eye Chili? That fiery kick with a garlic twist is what gives this wrap its unforgettable flavor!
Conclusion
These creamy Nando’s peri peri beef wraps are the kind of meal that feels like takeout but tastes even better. They’re easy, flavorful, and comforting with just the right amount of heat. I love that they’re quick enough for weeknights but fun enough for weekend treats. Try them once and you’ll be hooked.
