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Chili Mac Wrap Madness brings a delightful twist to the classic comfort food of chili mac and cheese. This dish combines the hearty warmth of chili mac with the convenience of a wrap, making it an ideal option for busy weeknights or casual gatherings. The beauty of this recipe lies in its ability to cater to diverse tastes and dietary preferences, offering options for meat lovers as well as plant-based eaters. Whether you're in the mood for a savory beef chili or a flavorful veggie version, this recipe has you covered.

Back to School Chili Mac Wraps

Discover the deliciousness of Chili Mac Wrap Madness, a creative twist on the classic chili mac and cheese. This recipe combines hearty chili mac with the convenience of a wrap, perfect for busy weeknights or casual gatherings. Enjoy options for meat lovers and plant-based eaters alike. Packed with flavors and easy to customize, these wraps offer a portable meal that's sure to impress at any occasion. Elevate your comfort food game today!
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Ingredients
  

For the Chili Mac Filling:

1 cup elbow macaroni

1 lb ground beef or turkey (or plant-based substitute)

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) diced tomatoes (with juices)

1 cup beef or vegetable broth

1 tbsp chili powder

1 tsp cumin

1 tsp garlic powder

1 tsp onion powder

Salt and pepper to taste

1 cup shredded cheddar cheese (plus extra for topping)

For the Wraps:

4 large flour tortillas or spinach wraps

1 cup sour cream or Greek yogurt (for serving)

Fresh cilantro, chopped (for garnish)

1 avocado, sliced (optional)

Instructions
 

Cook the Macaroni: In a large pot, heat salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

    Brown the Meat: In a large skillet over medium heat, add the ground beef or turkey. Cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.

      Add Beans and Tomatoes: To the skillet with the meat, add the kidney beans, diced tomatoes (with juices), and beef or vegetable broth. Stir to combine.

        Season the Mixture: Sprinkle in chili powder, cumin, garlic powder, onion powder, salt, and pepper. Bring the mixture to a simmer for about 5-7 minutes, allowing flavors to meld.

          Combine and Melt Cheese: Stir in the cooked macaroni and 1 cup of shredded cheddar cheese into the chili mixture. Stir until the cheese is melted and everything is evenly coated.

            Assemble the Wraps: Lay a tortilla flat on a clean surface. Spoon a generous amount of chili mac filling onto the center of the tortilla. Fold in the sides and then roll it up from the bottom to the top, securing the filling inside.

              Warm the Wraps (Optional): Place the wraps seam-side down in a skillet over medium heat for about 2-3 minutes per side, just until they are lightly golden and crispy.

                Serve: Cut the wraps in half and serve with a dollop of sour cream or Greek yogurt. Garnish with chopped cilantro and avocado slices if desired.

                  Prep Time, Total Time, Servings:

                    30 minutes | 45 minutes | 4 servings