Pulled Pork Mac and Cheese Wraps (Print version)
Creamy mac and cheese, smoky pulled pork, and barbecue sauce wrapped in tortillas and toasted until crisp.
# Ingredients:
For the mac and cheese
01 -
8 oz (225 g) elbow macaroni
02 -
2 tablespoons unsalted butter
03 -
2 tablespoons all-purpose flour
04 -
1 1/4 cups (300 ml) whole milk, warmed
05 -
1/2 teaspoon kosher salt
06 -
1/4 teaspoon black pepper
07 -
1/4 teaspoon smoked paprika
08 -
1 1/2 cups (170 g) shredded sharp cheddar cheese
09 -
3/4 cup (85 g) shredded Monterey Jack cheese
10 -
2 oz (55 g) cream cheese, cut into small cubes
For the pork and wraps
11 -
2 cups (300 g) cooked pulled pork, shredded
12 -
1/3 cup (80 ml) barbecue sauce, plus more for serving
13 -
1 teaspoon apple cider vinegar, optional
14 -
4 large burrito-size flour tortillas, 10 inches
15 -
1/3 cup sliced dill pickles, drained
16 -
2 scallions, thinly sliced
17 -
1 tablespoon neutral oil or melted butter, for toasting
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the macaroni until just tender, then drain well and set aside.
02 -
Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, then slowly whisk in the warm milk until smooth and slightly thickened.
03 -
Turn the heat to low. Stir in salt, pepper, smoked paprika, cheddar, Monterey Jack, and cream cheese until smooth. Fold in the drained macaroni and let it sit for 5 minutes to thicken.
04 -
In a small skillet, warm the pulled pork with barbecue sauce and apple cider vinegar, if using. Cook for 3-4 minutes, stirring often, until hot and glossy.
05 -
Warm the tortillas briefly so they bend easily. Add a strip of mac and cheese to each tortilla, top with pulled pork, pickles, and scallions, then fold in the sides and roll tightly.
06 -
Brush a skillet with oil or melted butter and heat over medium. Place wraps seam-side down and cook for 2-3 minutes per side, turning until golden and crisp all over.
07 -
Let the wraps rest for 2 minutes before slicing. Serve hot with extra barbecue sauce on the side.
# Good to know:
01 -
Best made with warm pulled pork that is moist but not watery.
02 -
Let the mac and cheese sit for 5 minutes before wrapping so it thickens.
03 -
Serve right after toasting for the crispest tortillas.