Hi there! You know, there’s something special about wrapping up a meal that brings everyone together. I remember when my kids were little; they loved anything that came in a wrap. One evening, I decided to mix things up with a fun twist on classic flavors—Bacon Macaroni Cheeseburger Wraps! It’s a meal that combines the heartiness of a cheeseburger with the comfort of macaroni and cheese, all snugly packed in a tortilla.
This recipe is perfect for busy weeknights when you want something satisfying but don’t have hours to spend in the kitchen. It’s a hit with the family, and I often make it when we have friends over. Everyone loves the crispy bacon and melted cheese, and the best part is that you can customize it to your liking! If you have picky eaters like I do, you can easily swap out ingredients or add their favorites.
Whether you’re looking to whip up a quick dinner or something fun for a gathering, these wraps deliver. They are easy to assemble and so delicious that everyone goes back for seconds. Trust me, once you try these, they’ll become a staple in your home. So, let’s get cooking!
How to Make Bacon Macaroni Cheeseburger Wraps
Ingredients
- 1/2 cup chopped onion
- 1 pound ground beef
- 4 large flour tortillas
- 1 tablespoon yellow mustard
- 8 oz cooked elbow macaroni
- 4 slices crispy cooked bacon
- 1 cup shredded lettuce
- 1 tomato, sliced
- 1 cup grated cheddar cheese
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- Pickles (optional)
Directions
Begin by boiling the elbow macaroni in a large pot according to the package instructions. Once it’s cooked, drain it and set it aside.
Next, cook the bacon in a skillet over medium heat until crispy. Remove the bacon and place it on paper towels to drain. Once cooled, crumble the bacon into smaller pieces.
In the same skillet, add the ground beef and cook over medium-high heat until browned. Drain any excess fat, if necessary.
Add the chopped onion to the skillet with the beef and cook until the onion is soft. Stir in the ketchup, mustard, Worcestershire sauce, and season with salt and pepper. Allow the mixture to simmer for about two minutes to combine the flavors.
Reduce the heat and add the shredded cheddar cheese, stirring until it melts into the mixture. Gently fold in the cooked macaroni and crumbled bacon.
Now, it’s time to assemble the wraps! Lay the tortillas flat and distribute the cheesy beef and macaroni mixture evenly across them. Top with shredded lettuce, tomato slices, and pickles, if using.
Finally, roll the tortillas tightly around the filling, slice them in half, and serve warm. Enjoy your Bacon Macaroni Cheeseburger Wraps!
Storing Suggestion
Store any leftover wraps in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the microwave for a quick meal or place them in a skillet to get them crispy again.
Cooking Tips
If you want to enhance the flavor, consider adding spices like garlic powder or smoked paprika to the beef. You can also try using different types of cheese, such as pepper jack for a spicy kick. Cooking the macaroni in broth instead of water can also add more depth to the flavor.
Serving Suggestions
These wraps are delightful on their own but can be served with a side of crispy fries or a fresh salad for a complete meal. A cold soda or lemonade pairs perfectly for a fun family dinner!
Ingredient Substitutions
Don’t have ground beef? Ground turkey or chicken can be used instead, offering a lighter option. For a vegetarian version, substitute the beef with black beans or lentils. You can also use whole wheat tortillas for a healthier wrap.
Seasonal Variations
In the summer, add fresh veggies like bell peppers or corn to the filling for a burst of color and crunch. During fall, incorporate roasted butternut squash for a sweet twist. Feel free to experiment based on what’s fresh and available!
Allergen Information
This recipe contains common allergens such as dairy and gluten. To make it dairy-free, use dairy-free cheese options, and for gluten-free versions, opt for gluten-free tortillas. Always check labels for any hidden allergens.
FAQ
Can I prepare these wraps in advance?
Yes! You can prepare the filling ahead of time and store it in the fridge. Just assemble the wraps right before serving for the best texture.
Can I freeze the Bacon Macaroni Cheeseburger Wraps?
Absolutely! Wrap them tightly in plastic wrap and store in the freezer. They will keep for up to 2 months. Reheat directly from frozen in the oven or microwave.
What can I use instead of elbow macaroni?
If you don’t have elbow macaroni, any short pasta works well. Penne or fusilli are great alternatives that will hold onto the cheese and beef nicely.
How do I make these wraps spicier?
To add some heat, consider mixing diced jalapeños or a dash of hot sauce into the filling. Spicy mustard can also give it an extra kick!
What should I do if I have leftover filling?
You can use the leftover filling in other dishes like baked potatoes, stuffed peppers, or as a topping for nachos. Get creative with it!
Can I make these wraps vegetarian?
Yes! Substitute the ground beef with black beans or lentils, and use vegan cheese to make a delicious vegetarian version. You won’t miss the meat!
Bacon Macaroni Cheeseburger Wrap
Ingredients
- 1/2 cup chopped onion
- 1 pound ground beef
- 4 large flour tortillas
- 1 tablespoon yellow mustard
- 8 oz cooked elbow macaroni
- 4 slices cooked crispy bacon
- 1 cup shredded lettuce
- 1 medium tomato, sliced
- 1 cup grated cheddar cheese
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- Salt and pepper as needed
- Pickles (optional)
Instructions
- Start by boiling the elbow macaroni in a large pot following the package directions. Once cooked, drain and set aside.
- Fry the bacon strips in a skillet over medium heat until crispy. Place them on paper towels to drain, then crumble into small pieces.
- Using the same skillet, cook the ground beef over medium-high heat until no longer pink. Drain excess fat if necessary.
- Add diced onions to the skillet with the beef and cook until softened. Mix in ketchup, mustard, Worcestershire sauce, salt, and pepper. Let flavors blend for about 2 minutes.
- Lower the heat slightly, then stir in shredded cheddar cheese until melted. Gently fold in cooked macaroni and crumbled bacon.
- Lay tortillas flat and evenly divide the cheesy beef and macaroni mixture among them. Add shredded lettuce, tomato slices, and pickles if desired.
- Roll up the tortillas snugly around the filling, slice in half, and serve warm.
