Pulled Pork Macaroni Cheese Wraps

Remaking leftovers does not have to be boring and this pulled pork macaroni and cheese tortilla wrap hack unlocks a crispy golden treat with just the right mix of creamy and smoky comfort. When I have last night’s pulled pork and a scoop of mac and cheese in the fridge this wrap hack becomes my favorite quick lunch or weeknight dinner.

I first made these after a summer barbecue when I could not decide between a wrap or more mac and cheese The folded tortilla trick makes every bite cheesy porky and you never get a soggy wrap

Ingredients

• Large burrito sized tortillas: pick soft yet sturdy tortillas so they do not tear while folding and frying
• Barbecue sauce: the smoky and tangy flavor ties everything together use your favorite brand and check the label for a balanced flavor no overly sweet sauce
• Pulled pork: cooked and shredded tender strands work best for even filling choose pork that is not too wet as excess moisture can make the tortilla soggy
• Cooked macaroni and cheese: creamy and thick homemade or good quality store bought the sauce should cling to the noodles for the best wrap texture
• Shredded triple cheddar cheese: gives gooey stretch and sharp flavor freshly grated cheese melts best always

Step-by-Step Instructions

Prepare Your Tortillas:

Lay out a tortilla on a cutting board and make a single slit from the outer edge to the center This is what allows the wrap to fold neatly into quarters

Layer the Fillings:

Spread a spoonful of barbecue sauce in the bottom left quarter Place some more barbecue sauce in the top left quarter and top with half the pulled pork Spoon macaroni and cheese onto the top right quarter then sprinkle half the shredded cheese across the bottom right quarter Try to keep each filling in its own section for a perfect fold and flavor layering

Fold the Wrap:

Starting at the bottom left fold that section up over the top left so the barbecue and pork are stacked Then fold it over the top right so pork and mac are together Finally fold over the bottom right so the cheese is all wrapped inside You now have a tidy quartered wrap Repeat with the second tortilla

Cook to Crispy Perfection:

Warm a skillet or panini press over medium heat and lightly butter or spray with oil Place your folded wraps seam side down and cook two to four minutes a side until every surface is golden brown and the cheese is melted crispy corners mean you did it right

Cut and Serve:

Let the wraps cool one minute then cut each in half so the layers peek out Serve hot for ultimate cheese pulls and flavor payoff

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If you can find extra sharp cheddar for the filling it really makes the flavor shine One weekend my son layered every cheese in the fridge into his and it is now a running family joke who can make the cheesiest wrap

Storage Tips

If you prep the wraps ahead do not cook them until you are ready to eat Otherwise assemble then wrap tightly in plastic or foil and store in the fridge up to one day Reheat in a skillet or toaster oven for best crispiness Avoid microwaving for the best texture

Ingredient Substitutions

Chicken or beef leftovers can swap for pulled pork as long as they are shredded and not too saucy Mix up the cheese types for your favorite blend If you have leftover rice it can take the place of mac and cheese for a totally new wrap

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Serving Suggestions

Pair these tortilla wraps with a simple coleslaw pickle chips or extra barbecue sauce for dipping If making a platter for a party slice each wrap into smaller wedges for easy sharing They are addictive as a game day snack

Cultural Context

This wrap hack took off thanks to internet food trends but the flavor combo of pulled pork and macaroni reflects classic American barbecue With this fold over trick you get Southern comfort in every bite but in a neat portable package

Recipe FAQs

→ What type of pulled pork works best?

Both homemade and store-bought pulled pork work well. Just ensure it's tender and well-shredded for even filling.

→ Can I use a different cheese?

Triple cheddar is ideal for melting, but you can substitute mozzarella, Monterey Jack, or any good melting cheese.

→ How do I keep the tortilla from getting soggy?

Pan-fry the folded wraps in a hot skillet until golden and crisp on both sides, which helps seal and prevent sogginess.

→ Is it possible to make these wraps ahead?

It's best to assemble right before cooking, but you can prep fillings in advance and refrigerate for easy assembly.

→ What sides pair well with these wraps?

Serve with coleslaw, a fresh green salad, or pickles to balance the rich and cheesy flavors.