Mac Cheese Sloppy Joe Wrap (Print Version)
Tortilla wraps with cheesy mac, seasoned beef, and golden-crisp finish. Gooey, hearty, and loaded with flavor.
# Ingredients:
→ Sloppy Joe Mixture
01 -
1 pound ground beef (80/20 blend)
02 -
1 medium onion, finely diced
03 -
1 red bell pepper, finely diced (optional)
04 -
3 cloves garlic, minced
05 -
1/2 cup ketchup
06 -
2 tablespoons tomato paste
07 -
2 tablespoons brown sugar
08 -
1 tablespoon yellow mustard
09 -
1 tablespoon Worcestershire sauce
10 -
1 teaspoon chili powder
11 -
1/2 teaspoon smoked paprika
12 -
1/4 teaspoon cayenne pepper (optional)
13 -
Salt and black pepper, to taste
14 -
2 tablespoons vegetable oil
→ Mac & Cheese
15 -
8 ounces elbow macaroni
16 -
3 tablespoons unsalted butter
17 -
3 tablespoons all-purpose flour
18 -
2 cups whole milk
19 -
2 cups sharp cheddar cheese, freshly shredded
20 -
1/2 cup mozzarella cheese, shredded
21 -
1/4 teaspoon garlic powder
22 -
1/4 teaspoon mustard powder
23 -
Salt and black pepper, to taste
→ Assembly
24 -
4 large (12-inch) flour tortillas
25 -
1 cup shredded cheese (cheddar or Mexican blend)
26 -
Butter or cooking spray, as needed for grilling
# Steps:
01 -
Boil elbow macaroni in a large pot of salted water according to package directions until al dente. Drain thoroughly and set aside.
02 -
In the same pot, melt butter over medium heat. Whisk in flour, stirring constantly to create a roux, and cook for 1–2 minutes. Gradually pour in whole milk, whisking to avoid lumps. Stir continuously for 3–5 minutes until sauce thickens. Remove from heat and add cheddar and mozzarella cheeses. Mix until smooth, then season with garlic powder, mustard powder, salt, and pepper. Combine sauce with macaroni and keep warm over low heat.
03 -
Heat vegetable oil in a large skillet over medium-high heat. Sauté diced onion and red bell pepper (if using) for 3–4 minutes until softened. Add ground beef, breaking it up, and cook for 6–8 minutes until well browned. Drain excess fat if needed. Return pan to heat, add minced garlic, and cook for 1 minute. Incorporate tomato paste and cook 1 minute more. Add ketchup, brown sugar, yellow mustard, Worcestershire sauce, chili powder, smoked paprika, and cayenne pepper. Season with salt and black pepper. Simmer for 8–10 minutes, stirring occasionally, until mixture thickens and sauce coats meat. Remove from heat and let stand briefly.
04 -
Warm each flour tortilla to make pliable. Place about 3/4 cup of warm mac and cheese across the center, leaving a 2-inch border. Add roughly 1/2 cup of sloppy joe mixture on top, and sprinkle with 1/4 cup additional shredded cheese. Fold the bottom up over filling, tuck in sides, then roll tightly from the bottom to encase the filling securely.
05 -
Preheat a skillet or griddle over medium heat. Lightly grease with butter or cooking spray. Place each wrap seam-side down and cook for 2–3 minutes until golden brown and crisp. Carefully flip and cook the opposite side for another 2–3 minutes, pressing gently with a spatula for even browning until cheese is fully melted.
06 -
Transfer wraps to a cutting board and rest for 1–2 minutes to avoid burns. Cut each wrap diagonally and serve immediately while hot. Provide napkins as the filling may be saucy.
# Notes:
01 -
For best texture, do not overfill the wraps or overcook on the griddle. Allow wraps to rest briefly after grilling for cleaner slices.