Crunchy Sloppy Joe Wraps

Who said sloppy joes have to be so sloppy anyway? This twist on the nostalgic sandwich is piled into a large tortilla and topped with crunchy and salty corn chips. Everything gets covered with a creamy cheese blanket before it’s folded up into a neat little packet.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 6 wraps
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Ingredients

1/2 small onion, roughly chopped

1/2 small green or other color bell pepper, roughly chopped

4 tablespoons olive oil or neutral oil

Kosher salt and freshly ground black pepper

12 ounces ground beef or ground turkey

1/2 cup ketchup

1 tablespoon brown sugar or granulated sugar

1 tablespoon tomato paste

1 tablespoon Worcestershire sauce

2 teaspoons red wine vinegar, apple cider vinegar or white wine vinegar

2 teaspoons yellow mustard, Dijon mustard or grainy mustard

Pinch cayenne or red pepper flakes

6 burrito-size tortillas

2 cups fried corn strips, such as Fritos, or crushed tortilla chips

1 cup finely shredded romaine or iceberg lettuce

6 slices Cheddar

Directions

  1. Pulse the onions and bell pepper in a mini food processor until very well chopped and almost pureed. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the onions, peppers, 1/4 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until softened and some of the juice has evaporated, about 2 minutes. Add the beef or turkey and cook, breaking up the meat with a wooden spoon and stirring occasionally, until no longer pink, 5 to 6 minutes.
  2. Meanwhile, stir the ketchup, sugar, tomato paste, Worcestershire sauce, vinegar, mustard and cayenne together in a medium bowl. Add to the skillet and stir to combine with the meat. Cook, stirring occasionally, until the sauce is warmed and slightly thickened, 2 to 3 minutes.
  3. Lay one tortilla out on a work surface. Spoon 1/3 cup sloppy joe mix into the center of the tortilla and spread it out to a 4-inch circle. Top with 1/3 cup corn strips, a sprinkle of lettuce and then a slice of cheese. To close the wrap, start at the bottom of the tortilla and fold one edge up over the filling, folding just until you get to the center. Continue folding the edges toward the center, creating about 5 pleats and making sure all the filling is covered. Repeat with the remaining tortillas and fillings.
  4. Heat the remaining 2 tablespoons oil in another large nonstick skillet over medium to medium-low heat and add 3 wraps, seam side down. Cook without turning them until they are golden brown, crispy and no long come apart when lifted, 2 to 3 minutes. Flip and cook the other side until the tortillas are golden brown, about 2 minutes longer. Repeat with the remaining 3 wraps. Transfer to a platter and serve immediately. 
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