Ingredients
• 1 cup cooked elbow macaroni (or ½ cup uncooked)
• ½ lb lean ground beef (85/15)
• 1 tbsp Worcestershire sauce
• ½ cup shredded sharp cheddar (+ 2 tbsp for finishing)
• 2 tbsp cream cheese (binds & enriches)
• ¼ cup milk (or unsweetened almond milk)
• 4 slices bacon, cooked & crumbled
• 1 large flour or low-carb tortilla (10″)
• 1 tsp garlic powder, ½ tsp onion powder, salt & pepper to taste
• Optional: dill pickle slices, mustard, or crispy fried onions
Instructions
- Cook macaroni per package; drain. In same pot, brown beef with garlic/onion powder, salt, pepper, and Worcestershire. Drain fat.
- Reduce heat. Stir in cooked mac, milk, cheddar, and cream cheese until smooth and creamy. Let cool 5 mins (so tortilla doesn’t tear). Mix in half the bacon.
- Lay tortilla flat. Spoon mac ‘n’ cheese mixture down center, leaving 2″ border. Top with pickle slices or extras if using.
- Fold sides in, then roll tightly from bottom to top.
- Heat a skillet over medium. Lightly brush wrap with oil. Place seam-side down; cook 2–3 mins per side until golden and crisp.
- Slice in half. Sprinkle with remaining bacon and extra cheddar while warm (it’ll melt right in!).
PREP TIME & NUTRITION :
Prep Time: 12 mins, Cook Time: 13 mins, Total Time: 25 mins, Servings: 2
Calories: 640, Net Carbs: 48g, Fats: 38g, Protein: 34g
✅ Keto-friendly? Use cauliflower “mac,” low-carb tortilla, and full-fat dairy — net carbs drop to ~9g/wrap.