Wraps Mac & Cheese sur la Plancha
35 minutes • 6 wraps

Mac & Cheese Wraps on the Griddle

Grilled Mac & Cheese Wraps, filled with beef, broccoli, and ditali pasta, all generously coated in an ultra-creamy cheese sauce. Our Japanese Ramen BBQ, BBQ Steak, and Firebarns Black Garlic Sriracha sauces add umami, smokiness, and spice.

Ingredients

Beef Mixture

  • 450 g ground beef
  • 1 onion, diced
  • 2 cups small broccoli florets
  • 2 cups cooked ditalini pasta
  • 2 tbsp Japanese Ramen BBQ Sauce
  • 2 tbsp Steak BBQ Sauce
  • 1 to 2 tbsp Black Garlic Sriracha Sauce
  • 6 large tortillas
  • Salt and pepper
  • A little oil

Cheese Sauce

  • 2 tbsp butter
  • 2 tbsp flour
  • 1 ½ cups milk
  • 200 g Velveeta, cubed
  • 1 cup shredded cheddar
  • Pepper, to taste

Preparation

  1. Preheat the griddle to medium-high heat and lightly oil the surface.
  2. Place the ground beef and onion on the griddle. Season with salt and pepper and cook, breaking up the meat, until well browned.
  3. Add the broccoli and continue cooking for a few minutes until slightly tender but still crisp.
  4. Add the Ramen sauce, Steak sauce, and Firebarns Black Garlic Sriracha. Mix directly on the griddle to thoroughly coat the beef and vegetables.
  5. Add the pre-cooked ditali pasta to the beef mixture. Mix and allow to heat through directly on the griddle.
  6. In a small saucepan, melt the butter. Add the flour and cook for about one minute, stirring.
  7. Gradually whisk in the milk. Add the Velveeta and shredded cheddar, then stir until a smooth and creamy sauce is obtained.
  8. Pour the cheese sauce directly over the beef and pasta mixture. Mix well on the griddle so that the ditali, beef, and vegetables are completely coated.
  9. Divide the mac & cheese mixture among the tortillas. Fold in the sides and roll up tightly.
  10. Place the wraps on the griddle, seam-side down, and grill on all sides until well browned and crispy.