Homemade Street Food: Tacos, Wraps and More

Bring taco night, griddled wraps and generous handheld meals into your own kitchen. These ten street-food-inspired recipes cover Mexican-style corn-tortilla tacos, Moroccan-style pressed wraps and pasticcio, plus a few filling sandwich and pastry ideas. Each link takes you to the full quantities and method.

Choose the kind of street-food night you want

For small corn-tortilla tacos, start with steak, chicken tinga or fish. For a larger pressed wrap, try the Moroccan-style chicken tacos with fries and cheese sauce. Pasticcio is an oven-baked dish of fries, chicken and béchamel, rather than a pasta bake. These are home interpretations; the recipe names explain the style being adapted.

10 recipes to explore Estimated timings shown

Tacos for tortilla night

Three different fillings, all built for warm small tortillas.

Mexican-Style Steak Tacos with Onion and Cilantro

Keep the toppings focused: onion, cilantro, lime and salsa over hot steak.

Allow about 35 min View recipe

Chicken Tinga Tacos with Tomato and Chipotle

Reduce the tomato-chipotle sauce so it coats the shredded chicken.

Allow about 50 min View recipe

Fish Tacos with Crunchy Cabbage and Lime Yogurt

Prepare the cabbage and lime yogurt before cooking the fish.

Allow about 35 min View recipe

Wraps and loaded comfort food

A pressed parcel, a shawarma-inspired wrap or a bubbling dish to share.

Moroccan-Style Chicken Tacos with Fries and Cheese Sauce

Fold a large flour tortilla around chicken, fries and a little cheese sauce.

Allow about 1 hr View recipe

Skillet Chicken Shawarma Wraps with Garlic Yogurt

A skillet adaptation with spiced chicken, salad, pickles and garlic yogurt.

Allow about 1 hr 10 min View recipe

Moroccan-Style Chicken Pasticcio with Fries and Béchamel

Layer fries and chicken under béchamel and melted cheese; no pasta is used.

Allow about 1 hr 5 min View recipe

Handheld favourites

Choose crisp tortillas, chickpea patties, baked pastry or a hot filled roll.

Beef and Pepper Quesadillas with Melted Cheese

Cook the beef and pepper filling before crisping the tortillas.

Allow about 40 min View recipe

Baked Falafel Pita with Lemon Tahini Sauce

A baked canned-chickpea version, with a chilling step before shaping.

Allow about 1 hr 15 min View recipe

Baked Beef Empanadas with Peppers and Olives

Cool the cooked beef filling before sealing the shortcrust parcels.

Allow about 1 hr 30 min View recipe

Beef and Pepper Cheesesteak Sandwiches

Slice the beef thinly and cook in batches before melting the cheese.

Allow about 45 min View recipe

Prep the cold toppings before the hot filling

Read the whole recipe before starting and prepare the salad, sauce and garnishes first. Keep cold components refrigerated while you cook. Warm bread or tortillas close to serving time, drain watery fillings and assemble only what you plan to eat. For a relaxed meal, choose one main filling and one sauce rather than cooking every recipe at once.

Keep the bread crisp and the filling manageable

A hot filling does not need to be a wet filling. Reduce tomato sauces to the consistency described in the recipe, let cooked vegetables release their steam and avoid overfilling wraps. If packing components for later, keep bread, cooked fillings and cold toppings separate and follow that recipe’s storage and reheating notes.

Food images are AI-generated serving illustrations. Recipes include their own development notes and estimated timings; check each method before cooking.

A GOOD PLACE TO START