Sloppy Joe Mac & Cheese Wrap (Print Version)

# Ingredients:

→ Sloppy Joe Filling

01 - 1 tablespoon olive oil
02 - 1/2 medium onion, finely diced
03 - 1 garlic clove, minced
04 - 450 grams ground beef
05 - 120 millilitres ketchup
06 - 1 tablespoon tomato paste
07 - 1 tablespoon Worcestershire sauce
08 - 1 teaspoon yellow mustard
09 - 1 teaspoon brown sugar
10 - Salt and black pepper, to taste

→ Mac & Cheese

11 - 150 grams elbow macaroni, uncooked
12 - 2 tablespoons unsalted butter
13 - 2 tablespoons plain flour
14 - 360 millilitres whole milk
15 - 165 grams shredded cheddar cheese
16 - Salt and black pepper, to taste

→ To Assemble

17 - 4 large flour tortillas
18 - Additional shredded cheese, for layering (optional)
19 - Pickles, sliced, for serving (optional)
20 - Hot sauce, to taste (optional)
21 - Butter or neutral oil, for pan-searing (optional)

# Instructions:

01 - Heat olive oil in a large skillet over medium heat. Sauté diced onion for 2–3 minutes until softened. Add minced garlic and cook for 30 seconds, stirring constantly. Add ground beef, breaking it up with a spatula, and cook until well browned. Stir in ketchup, tomato paste, Worcestershire sauce, mustard, and brown sugar. Season with salt and black pepper. Allow the mixture to simmer for 5–7 minutes, stirring occasionally, until thickened.
02 - Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente. Drain and set aside. In a separate saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute, forming a roux. Gradually add milk while whisking to prevent lumps. Continue cooking, whisking frequently, until thickened. Remove from heat and stir in shredded cheddar cheese until smooth. Season with salt and pepper. Fold in the cooked macaroni until well coated.
03 - Warm flour tortillas briefly in a microwave or skillet to make them pliable. Lay each tortilla on a flat surface. Spread a generous layer of mac and cheese down the centre, then spoon Sloppy Joe filling over the top. Add extra cheese or desired toppings such as pickles or hot sauce. Fold the sides inward and roll tightly into a burrito shape.
04 - Heat a non-stick skillet over medium heat with a small amount of butter or oil. Place wraps seam-side down and cook for 1–2 minutes per side, turning once, until golden brown and crisp.

# Notes:

01 - For meal prep, assembled wraps can be refrigerated and pan-seared just before serving.
02 - Serve alongside pickles, coleslaw, or potato wedges for a complete meal.
03 - Adding jalapeños or chipotle mayonnaise provides additional spice and depth of flavour.

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