Sloppy Joe Mac Cheese Wrap (Print-Friendly Version)
Ground beef and creamy macaroni fill a crisp tortilla for a satisfying, cheesy handheld meal with homemade comfort.
# Ingredients:
→ Sloppy Joe Filling
01 -
500 g ground beef (80/20 blend)
02 -
1 medium onion, finely diced
03 -
1 small red bell pepper, finely diced (optional)
04 -
3 cloves garlic, minced
05 -
60 ml ketchup
06 -
2 tablespoons tomato paste
07 -
1 tablespoon brown sugar
08 -
1 tablespoon yellow mustard
09 -
1 tablespoon Worcestershire sauce
10 -
2 teaspoons chili powder
11 -
1 teaspoon smoked paprika
12 -
1/4 teaspoon cayenne pepper (optional)
13 -
Salt and black pepper, to taste
14 -
1 tablespoon vegetable oil
→ Mac and Cheese Filling
15 -
150 g elbow macaroni pasta
16 -
2 tablespoons unsalted butter
17 -
2 tablespoons all-purpose flour
18 -
250 ml whole milk
19 -
80 g sharp cheddar cheese, freshly shredded
20 -
60 g mozzarella cheese, shredded
21 -
1/2 teaspoon garlic powder
22 -
1/2 teaspoon mustard powder
23 -
Salt and black pepper, to taste
→ Assembly
24 -
6 large flour tortillas (30 cm, burrito size)
25 -
90 g additional shredded cheese (cheddar or mozzarella, for sprinkling)
26 -
Butter or cooking spray, for grilling
# Steps:
01 -
Heat vegetable oil in a large skillet over medium-high heat. Add diced onion and red bell pepper, cooking for 3 to 4 minutes until softened and fragrant.
02 -
Add ground beef to the skillet and break apart using a wooden spoon. Cook for 6 to 8 minutes until fully browned. Drain excess fat and return the pan to heat.
03 -
Stir in minced garlic and cook for 1 minute until fragrant. Add tomato paste, stirring for another minute to intensify flavor.
04 -
Incorporate ketchup, brown sugar, yellow mustard, Worcestershire sauce, chili powder, smoked paprika, and cayenne, then season with salt and black pepper. Simmer gently for 8 to 10 minutes, stirring occasionally until the mixture thickens. Remove from heat and allow to cool slightly.
05 -
While meat simmers, bring a pot of salted water to boil. Add elbow macaroni and cook according to package instructions until just al dente. Drain and set aside.
06 -
In the same pot, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes, stirring constantly, to form a smooth roux. Gradually whisk in milk, stirring to prevent lumps. Cook for 3 to 5 minutes until thickened.
07 -
Remove pot from heat. Stir in freshly shredded cheddar and mozzarella cheeses until melted and smooth. Season with garlic powder, mustard powder, salt, and black pepper. Fold in drained macaroni and mix until evenly coated. Keep warm over low heat.
08 -
Warm flour tortillas for 30 seconds in the microwave or in a dry pan until pliable. Place a tortilla on a flat surface. Spread 75 ml (about 3/4 cup) of mac and cheese horizontally down the center, leaving a 5 cm border. Top with 120 ml (about 1/2 cup) sloppy joe mixture, then sprinkle with 15 g (about 1/4 cup) additional shredded cheese. Fold up the bottom edge, tuck in the sides, and roll tightly.
09 -
Heat a large skillet or griddle over medium heat. Lightly brush with butter or spray with cooking spray. Place wraps seam-side down and cook for 2 to 3 minutes per side until golden and crisp, pressing gently with a spatula for even browning.
10 -
Let wraps rest 1 to 2 minutes, then cut diagonally and serve immediately while hot and melty.
# Notes & Tips:
01 -
This dish is high in protein and calcium, delivering a hearty meal with comforting flavors.
02 -
For best texture and melt, use freshly shredded cheese rather than pre-shredded varieties.
03 -
Wraps can be frozen once cooled; reheat in a skillet or oven for ideal results.
04 -
Allow the wraps to rest briefly after grilling to let the cheese settle and avoid burns.