Back to School Chili Mac Wraps

As summer fades and the school year kicks into high gear, busy families often find themselves searching for quick and satisfying meal options. The hustle and bustle of back-to-school routines can leave little time for elaborate cooking, making it essential to have a repertoire of recipes that are both delicious and easy to prepare. Enter Chili Mac Wraps—a delightful fusion of classic comfort food and convenient meal prep, making them an ideal choice for lunchboxes or quick dinners.

Looking for a quick and satisfying meal for your busy back-to-school schedule? Try these Chili Mac Wraps! This delicious fusion of hearty chili and macaroni wrapped in a tortilla makes for a perfect lunch or dinner option loved by kids and adults alike. With a blend of nutritious ingredients like beans and your choice of ground meat, these wraps are not only flavorful but also customizable to fit dietary preferences. Easy to prepare and packed with goodness, they’re a fantastic addition to your meal rotation.

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Ingredients

1 cup elbow macaroni

1 lb ground beef or turkey

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

1 can (15 oz) diced tomatoes with green chilies

1 cup beef or vegetable broth

2 tablespoons chili powder

1 teaspoon cumin

½ teaspoon garlic powder

½ teaspoon onion powder

1 cup shredded cheddar cheese

4 large flour tortillas

1 cup sour cream (optional, for serving)

Fresh cilantro or parsley, chopped (for garnish)

Instructions

Cook the Macaroni: In a large pot of boiling salted water, 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 wooden spoon, about 5-7 minutes. Drain any excess fat.

Add Ingredients: To the skillet, add the kidney beans, diced tomatoes (with juices), beef or vegetable broth, chili powder, cumin, garlic powder, and onion powder. Stir well to combine.

Simmer the Chili: Bring the mixture to a boil, then reduce heat and let it simmer for about 10 minutes, allowing the flavors to meld together. Stir occasionally.

Combine with Macaroni: Once the chili is thickened slightly, stir in the cooked elbow macaroni and half of the shredded cheddar cheese until well incorporated and heated through.

Prepare the Wraps: Lay out the flour tortillas on a flat surface. Spoon an equal amount of the chili mac mixture onto the center of each tortilla, then sprinkle with the remaining cheddar cheese.

Wrap It Up: Fold in the sides of the tortilla and then roll it up from the bottom to the top, creating a tight wrap.

Toast the Wraps (Optional): If desired, heat a non-stick skillet over medium heat. Place the wraps seam-side down and toast for 2-3 minutes on each side until golden brown and crispy.

Serve: Cut the wraps in half, garnish with chopped cilantro or parsley, and serve with sour cream on the side if desired.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4