I whipped this wrap together one Sunday afternoon after helping my friend Carol set up for a neighborhood block party. We’d spent the morning arranging chairs and tables in the park when hunger hit and the food trucks hadn’t arrived yet. Carol teased that we needed something more comforting than granola bars. Luckily, I’d brought along leftover mac and cheese and my tried-and-true sloppy joe mix from Friday’s family dinner.

While we waited for tacos and sliders, I warmed tortillas on a bench, layered in gooey mac and cheese, then spooned over savory sloppy joe filling. I sprinkled extra cheese, rolled everything tight, and grilled each wrap until it was golden and crisp.

The first bite was delightfully messy: creamy pasta, saucy beef, and a crunchy tortilla all at once. A nearby neighbor, a retired bus driver named Sam, remarked, “That’s a meal in disguise!” Kids swarmed over, asking for more, and I realized this was perfect for busy families—easy to hold, filling, and fun.

This wrap blends two beloved comfort foods into one handheld delight. It’s ideal for casual gatherings, busy weeknights, or when you just want to make something warm and satisfying without the fuss. Plus, it’s a great way to use leftovers, turning them into something fresh and exciting.

Short Description

A comforting wrap that combines creamy mac and cheese with flavorful sloppy joe beef, all rolled into a crispy flour tortilla—a handheld miracle for busy days.

Key Ingredients

Sloppy Joe Mixture:

450 g ground beef (80/20)
1 medium onion, finely diced
1 red bell pepper, 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 and 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 and pepper to taste

Assembly:

4 large flour tortillas (30 cm)
110 g extra shredded cheese
Butter or cooking spray

Tools Needed

Large pot for pasta
Saucepan for cheese sauce
Skillet for sloppy joes
Mixing utensils (whisk, wooden spoon)
Large skillet or griddle for wraps

Cooking Instructions

Step 1: Cook Mac and Cheese
Boil macaroni in salted water until al dente; drain and set aside. In the pot, melt butter over medium heat, whisk in flour for 1–2 minutes. Gradually pour in milk, whisking until smooth and thickened (~3–5 minutes).

Remove from heat, stir in cheddar, mozzarella, garlic, mustard powders, salt, and pepper until melted. Add pasta, keep warm.

Step 2: Make Sloppy Joe Mix
Heat oil in skillet on medium-high. Sauté onion and bell pepper for ~4 minutes until soft. Add beef, breaking into crumbles; cook 6–8 minutes until browned. Drain fat.

Stir in garlic, cook 1 minute. Add tomato paste (1 min), then ketchup, brown sugar, mustard, Worcestershire, chili powder, smoked paprika, cayenne, salt, and pepper. Simmer 8–10 minutes until thickened.

Step 3: Assemble Wraps
Warm tortillas lightly until flexible. Place ~¾ cup mac and cheese in center, top with ~½ cup sloppy joe mix. Sprinkle ~¼ cup extra cheese. Fold bottom up, tuck sides, and roll tightly.

Step 4: Grill Wraps
Heat skillet or griddle to medium. Lightly grease. Place wraps seam-side down; grill 2–3 minutes per side until golden and cheese melts. Press gently while cooking.

Step 5: Slice & Serve
Move wraps to cutting board; rest 1–2 minutes. Slice diagonally and serve hot—napkins essential!

Why You’ll Love This Recipe

Ultimate comfort combo: Creamy mac meets savory sloppy joe in a crisp tortilla wrap.

Handheld convenience: Easy to eat on busy days or take to gatherings.

Family-friendly: Kids love the familiar flavors; adults appreciate the flavor fusion.

Flexible: Use different pastas or cheese blends to suit your pantry or preferences.

Leftover-friendly: Perfect way to reinvent mac and cheese without waste.

Mistakes to Avoid & Solutions

Soggy wraps: Drain macaroni well and don’t overfill tortilla. Use hot, just-warmed tortillas to create a better seal.

Dry filling: If sloppy joe feels dry, stir in a splash of water or extra ketchup before assembling.

Uneven grilling: Press wraps gently with spatula so all edges crisp evenly.

Cheese not melting: Cover for 30 seconds toward end of grilling to help cheese melt through.

Serving and Pairing Suggestions

Serve with crunchy carrot sticks or a crisp green salad to balance richness.

Ideal for informal buffets or potlucks—cut into halves and stack.

Pair with iced tea, lemonade, or light beer depending on the mood.

Storage and Reheating Tips

Refrigeration: Store in airtight container for up to 3 days. Reheat in skillet or oven at 350°F for 8–10 minutes.

Freezing: Wrap individually, freeze for up to 1 month. Reheat from frozen in oven at 350°F for 15–18 minutes.

Avoid microwaving: May soften tortilla—opt for stovetop or oven reheating to retain crispness.

FAQs

1. Can I make this vegetarian?
Yes, swap beef for lentils, black beans, or plant-based crumbles.

2. What other pasta shapes work?
Small shells or cavatappi hold sauce well and work great too.

3. Can I prep fillings ahead?
Yes, make mac and sloppy joes ahead, then assemble and grill just before serving.

4. How spicy is this?
Mild by default. Omit cayenne and reduce chili powder if you prefer.

5. Can I use low-fat milk or cheese?
You can, but it may affect creaminess. Add a touch of cream cheese to help smooth texture.

Tips & Tricks

Stir cheese sauce off heat to keep it thick and silky.

Use freshly shredded cheese for better melt and texture.

Warm tortillas in a dry skillet or damp towel to improve pliability.

Press wraps while grilling to seal edges and speed melting.

Let the final wrap rest so the filling sets and avoids leaks.

Recipe Variations

1. Tex-Mex Fiesta Wrap
Add black beans, corn, and a dash of cumin. Use pepper jack cheese and top with fresh cilantro.

2. BBQ Mac & Pulled Pork Wrap
Sub meat with pulled pork, swap ketchup for BBQ sauce, and mix coleslaw into the filling.

3. Buffalo Chicken Mac Wrap
Use shredded chicken mixed with hot sauce. Stir a little ranch into the mac, and use mozzarella and blue cheese crumbles.

4. Spinach & Artichoke Bundle
Skip sloppy joe; stir wilted spinach and artichoke hearts into mac, add Parmesan and mozzarella, and roll into wraps.

Final Thoughts

This Sloppy Joe Mac And Cheese Wrap is all about turning everyday favorites into a fun, flavorful meal. It’s messy, cheesy, and filling in all the best ways and perfect for any casual occasion when you want comfort food without fuss.

Watching it disappear off the plate reminds me of those early teaching days, sharing simple meals that leave everyone smiling and satisfied. If you’re feeding hungry kids, busy adults, or just yourself after a long day, this wrap brings warmth to the kitchen and joy to the table.

Sloppy Joe Mac And Cheese Wrap

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

Sloppy Joe Mixture:
450 g ground beef (80/20)
1 medium onion, finely diced
1 red bell pepper, 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 and 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 and pepper to taste
Assembly:
4 large flour tortillas (30 cm)
110 g extra shredded cheese
Butter or cooking spray

Instructions

Step 1: Make Mac and Cheese
Cook macaroni until al dente; drain. In the same pot, melt butter, whisk in flour for 1–2 minutes. Slowly add milk, cook until thickened (3–5 minutes). Remove from heat, stir in cheeses, garlic and mustard powders, salt, and pepper. Mix in pasta; keep warm.

Step 2: Cook Sloppy Joe Mix
Sauté onion and bell pepper in oil (4 mins). Add ground beef, cook until browned (6–8 mins), then drain. Stir in garlic (1 min), tomato paste (1 min), then ketchup, brown sugar, mustard, Worcestershire, spices, salt, and pepper. Simmer 8–10 mins until thick.

Step 3: Assemble Wraps
Warm tortillas. Add ~¾ cup mac and cheese, ~½ cup sloppy joe, and a sprinkle of extra cheese. Fold and roll tightly.

Step 4: Grill Wraps
Grease skillet, grill wraps seam-side down over medium heat, 2–3 mins per side until golden and melted. Press gently.

Step 5: Serve
Let rest 1–2 mins. Slice diagonally and serve warm with napkins!