Short Rib Mac & Cheese Crunch Wrap

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Imagine tender, flavorful short ribs and creamy, cheesy macaroni all wrapped up in a crispy, golden-brown tortilla. Yes, you heard it right! I’ve got the perfect Short Rib Mac & Cheese Crunch Wrap recipe for you to try out.

Ingredients:

For the Short Ribs:

  • 2 lbs boneless beef short ribs
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 2 tbsp olive oil

For the Mac & Cheese:

  • 8 oz elbow macaroni
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 1/2 cups milk
  • 2 cups cheddar cheese, shredded
  • Salt and pepper to taste

For Assembly:

  • Large tortillas
  • 1 cup cheddar cheese, shredded (for extra cheesiness)
  • Bread crumbs for coating
  • 2 eggs, beaten
  • Oil for frying

Instructions:

Short Ribs:

  1. Season the short ribs with salt, pepper, and garlic powder.
  2. In a large pot, heat the olive oil over medium-high heat. Add the short ribs and sear on all sides until browned.
  3. Add the sliced onion and minced garlic, and cook until softened.
  4. Pour in the beef broth and Worcestershire sauce. Bring to a simmer, cover, and cook on low heat for 2-3 hours until the meat is tender and falls apart easily.
  5. Remove the short ribs, shred the meat with two forks, and set aside. Strain the liquid and keep for a sauce if desired.

Mac & Cheese:

  1. Cook the macaroni according to package instructions until al dente. Drain and set aside.
  2. In the same pot, melt the butter over medium heat. Stir in the flour and cook for 1 minute.
  3. Gradually whisk in the milk until smooth. Cook, stirring constantly, until the sauce thickens.
  4. Add the shredded cheddar cheese and stir until melted. Season with salt and pepper.
  5. Add the cooked macaroni to the cheese sauce and stir until well coated.

Assembly:

  1. Lay a large tortilla flat on a clean surface. In the center, layer some mac & cheese, then the shredded short rib, and top with extra cheddar cheese.
  2. Fold the edges of the tortilla towards the center, creating a sealed wrap.
  3. Dip the wrap into beaten eggs, then coat with bread crumbs.

Cooking:

  1. In a large skillet, heat oil over medium heat.
  2. Carefully place the crunch wrap seam side down in the hot oil. Cook until golden brown, then carefully flip and cook the other side.
  3. Remove from the oil and let it drain on paper towels.
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