Combine the chipotle mayo ingredients in a small bowl and set aside.

Heat the olive oil in a large, deep heavy-based frying pan over medium–high heat. Add the onion and cook for 2 minutes until softened.

Add the minced beef and cook for 5–6 minutes until browned, breaking it up with a wooden spoon as it cooks.

Add the tomato paste, sweet paprika, ground cumin, onion powder, garlic powder, dried oregano, sea salt and black pepper. Cook for 1–2 minutes.

Add the water and cook for a further 2 minutes or until most of the water has evaporated.

Allow the mixture to cool slightly (this stops the wraps from going soggy).

Lay out the tortillas on a cutting board. Using a knife, cut a line from the centre of the tortillas to the bottom edge that’s facing you.

Add no ingredients to the bottom left corner (this makes it much easier to fold the wrap). Add a thin layer of the cooked beef to the top left corner and sprinkle with the crushed corn chips.

Add some shredded lettuce and chipotle mayo sauce to the top right corner. Finally, add the cheese on the last, bottom right corner.

Starting with the bottom left corner with no ingredients, fold it up over the top left. Now fold the top left over the top right corner. Finally, fold it down over the bottom right.

Heat a medium heavy-based frying pan over medium heat. Place a tortilla in the pan, cheese side down, heat for 2 minutes or until crispy and the cheese is melted. Flip and cook the other side for 30–60 seconds or until the outside is just crisp (this quick cooking stops the lettuce softening). Repeat with the remaining tortillas. Serve with the extra chipotle mayo on the side for dipping.