Back to School Chili Mac Wraps

As summer draws to a close and the school year begins anew, families everywhere face the challenge of adjusting to busy schedules. With homework, extracurricular activities, and the general hustle and bustle of daily life, meal planning can often take a backseat. However, finding nutritious and tasty meals that can be prepared quickly is essential for maintaining energy levels and keeping everyone satisfied. One such dish that hits all the right notes is Back to School Chili Mac Wraps. This delightful recipe fuses the comforting flavors of chili mac with the convenience of a portable wrap, making it an ideal choice for busy school nights or easy-packed lunches.

As the school year begins, finding quick and nutritious meals is essential for busy families. Back to School Chili Mac Wraps are the perfect solution, combining the comforting flavors of chili mac with the convenience of a tortilla wrap. These versatile and easily customizable wraps can be made ahead of time, ensuring a delicious meal is always within reach. Packed with flavor and nutrients, they’re a hit for both lunch and dinner. Try this simple recipe for a satisfying family meal that everyone will love!

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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 ground 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, finely chopped (for garnish)

Instructions

Cook the Macaroni: In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, typically about 7-8 minutes. Drain the macaroni and set aside.

Brown the Meat: In a large skillet set over medium heat, add the ground beef or turkey. Use a wooden spoon to break the meat apart as it cooks. Continue cooking for about 5-7 minutes or until the meat is evenly browned. Drain any excess fat before proceeding.

Add Ingredients: To the skillet with the browned meat, stir in the drained kidney beans, diced tomatoes (along with their juices), broth, chili powder, cumin, garlic powder, and onion powder. Mix well to ensure all ingredients are combined.

Simmer the Chili: Increase the heat to bring the mixture to a boil, then reduce to a gentle simmer. Allow it to cook for approximately 10 minutes, stirring occasionally, to let the flavors meld and the sauce thicken.

Combine with Macaroni: Once the chili has thickened slightly, fold in the cooked elbow macaroni and half of the shredded cheddar cheese. Stir until everything is well blended and heated through.

Prepare the Wraps: Lay the flour tortillas flat on a clean surface. Spoon an equal portion of the chili mac mixture into the center of each tortilla, then evenly distribute the remaining cheddar cheese over the top.

Wrap It Up: Starting from the bottom of each tortilla, fold up the sides over the filling. Then roll the tortilla tightly from the bottom to the top, ensuring a secure wrap.

Toast the Wraps (Optional): For an added crunch, place a non-stick skillet over medium heat. Once hot, add the wraps seam-side down. Toast for 2-3 minutes on each side, or until they are golden brown and crispy.

Serve: Slice the wraps in half diagonally and garnish with freshly chopped cilantro or parsley. Serve with a side of sour cream, if desired, for dipping.

Prep Time: 15 minutes

Total Time: 30 minutes

Servings: 4