Ingredients
- Sloppy Joe Mixture:
- 1 lb ground beef (80/20 blend)
- 1 medium onion, finely diced
- 1 red bell pepper, finely diced (optional)
- 3 cloves garlic, minced
- ½ cup ketchup
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
- Mac & Cheese:
- 8 oz elbow macaroni pasta
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups sharp cheddar cheese, freshly shredded
- ½ cup mozzarella cheese, shredded
- ¼ teaspoon garlic powder
- ¼ teaspoon mustard powder
- Salt and pepper to taste
- Assembly:
- 4 large flour tortillas (12-inch burrito size)
- 1 cup additional shredded cheese (cheddar or Mexican blend)
- Butter or cooking spray for grilling
Instructions
- Cook the elbow macaroni according to package directions until al dente. Drain and set aside. In the same pot, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to make a roux. Gradually whisk in milk, ensuring no lumps form. Cook for 3-5 minutes until the mixture thickens. Remove from heat and gradually add cheeses, stirring until melted. Season with garlic powder, mustard powder, salt, and pepper. Stir in the pasta and keep warm.
- Heat vegetable oil in a large skillet over medium-high heat. Add diced onion and bell pepper (if using) and cook for 3-4 minutes. Add ground beef, breaking it apart with a wooden spoon. Cook for 6-8 minutes until browned. Drain excess grease, then add minced garlic and cook for 1 minute. Stir in tomato paste, ketchup, brown sugar, mustard, Worcestershire sauce, chili powder, smoked paprika, and cayenne. Simmer for 8-10 minutes until the sauce thickens. Remove from heat and cool slightly.
- Warm the tortillas in the microwave for 30 seconds or in a dry pan. Place each tortilla on a flat surface. Spread ¾ cup of mac & cheese across the center, leaving 2-inch borders. Top with ½ cup of sloppy joe mixture and sprinkle with ¼ cup additional cheese. Fold the bottom edge up over the filling, fold in the sides, then roll tightly to create a sealed wrap.
- Heat a large skillet or griddle over medium heat. Butter or spray lightly with cooking spray. Place the wraps seam-side down in the pan and cook for 2-3 minutes until golden and crispy with grill marks. Flip and cook the other side for another 2-3 minutes. Press gently with a spatula to ensure an even, crispy exterior.
- Remove from heat and let cool for 1-2 minutes. Cut diagonally with a sharp knife to show the loaded interior. Serve immediately.
Notes
- If you prefer a spicier wrap, add some jalapeños or hot sauce to the sloppy joe mixture.
- For a vegetarian version, you can substitute the ground beef with plant-based ground meat.
- Feel free to experiment with different cheeses in the mac & cheese for a unique flavor.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 14g
- Sodium: 950mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
