Hearty Sloppy Joe Mac And Cheese Wrap
Hearty wraps stuffed with creamy mac and cheese and savory sloppy joe filling, grilled until golden and melty—perfect for quick family dinners or casual entertaining.
Ingredients
Sloppy Joe Mixture
- 450 g ground beef 80/20
- 1 medium onion finely diced
- 1 red bell pepper finely diced (optional)
- 3 cloves garlic minced
- 120 ml ketchup
- 2 Tbsp tomato paste
- 2 Tbsp brown sugar
- 1 Tbsp yellow mustard
- 1 Tbsp Worcestershire sauce
- 1 tsp chili powder
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper optional
- Salt & black pepper to taste
- 2 Tbsp vegetable oil
Mac and Cheese
- 225 g elbow macaroni
- 3 Tbsp butter
- 3 Tbsp all-purpose flour
- 480 ml whole milk
- 190 g sharp cheddar shredded
- 60 g mozzarella shredded
- ¼ tsp garlic powder
- ¼ tsp mustard powder
- Salt & black pepper to taste
Assembly
- 4 large flour tortillas 30 cm dia
- 110 g extra shredded cheese cheddar or Mexican blend
- Butter or cooking spray for grilling
Instructions
- Boil pasta in salted water until al dente. Drain and set aside.
- Melt butter in a pot. Whisk in flour for 1–2 minutes. Slowly add milk, stirring until thick (3–5 minutes).
- Remove from heat, stir in cheeses, garlic and mustard powder, salt, and pepper. Add macaroni, mix well, keep warm.
- Sauté onion and bell pepper in oil for 3–4 minutes. Add beef, cook until browned, drain fat. Stir in garlic, cook 1 minute. Add tomato paste, cook 1 minute.
- Mix in ketchup, brown sugar, mustard, Worcestershire, spices. Simmer 8–10 minutes until thickened.
- Heat tortillas briefly until soft and flexible.
- Assemble Wraps
- Fill each tortilla with ¾ cup mac and cheese, ½ cup sloppy joe, and ¼ cup shredded cheese. Fold and roll tightly.
- Grill Wraps
- In a greased skillet, cook wraps seam-side down for 2–3 minutes per side until golden. Press with spatula to seal.
- Let sit for 1–2 minutes. Slice and serve warm.