Instructions
Step 1: In a skillet over medium heat, cook the ground beef with diced onion and minced garlic until browned. Drain excess fat.
Step 2: Stir in ketchup, tomato paste, Worcestershire sauce, brown sugar, chili powder, salt, and pepper. Simmer for 5-7 minutes until thickened.
Step 3: Warm the flour tortillas to make them pliable.
Step 4: Assemble each wrap by layering a generous scoop of mac & cheese, a portion of sloppy joe mixture, and a sprinkle of extra cheddar cheese if desired.
Step 5: Roll up the tortillas tightly, tucking in the sides. For a crispy finish, sear the wraps seam-side down in a skillet for 1-2 minutes.
Step 6: Slice in half and serve warm.
Storage Information
Store leftover wraps in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through. For freezing, wrap individually and freeze for up to 2 months; thaw before reheating.
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