Heat the oil in a large pan, add the onion and garlic and cook for 5 minutes.
Increase the heat, add the ground meats in batches and cook for 3 minutes or until browned.
Stir in the tomatoes, chili beans and red wine and bring to the boil. Simmer for 25-30 minutes.
Stir the cilantro into the chili and season to taste.
Preheat the oven to 400°F
To assemble the wraps: spoon the chilli mixture down the centre of each tortilla. Fold over 1 side of the tortilla, then fold over the remaining side. Place seam side down in a large shallow ovenproof dish.
Spoon over the soured cream and heavy cream and sprinkle over the cheese.
Bake in the oven for 15 to 20 minutes until bubbling hot and golden brown.