Quarter-Pounder Sloppy Joes Wrap On A Shoestring Base & Budget - RSC

Step 1: In a lrg skillet over med-high heat, cook grd beef, diced onion & diced red bell pepper (if using) until the meat is browned & the vegetables are tender. Stir to break apart the meat as you cook the mixture & drain the rendered fat before continuing the recipe.

Step 2: Add the dried minced onion w/its water (if using), ketchup, garlic of choice, brown sugar & black pepper to taste (Salt will not be needed). Stir well to combine & heat all the ingredients. You may need to add a bit of water for good coverage of the ingredients, but use caution as you don't want excess moisture. Then remove from the heat to assemble the wraps.

Step 3: TO ASEMBLE EA WRAP: Down the center of each flour tortilla, place a 4-oz row of the shoestring potatoes. Sprinkle the shoestring potatoes w/2-oz of shredded cheddar cheese. Cover w/4-oz of the sloppy joes mixture & sprinkle 2-oz more of shredded cheese over the sloppy joes mixture. It’s a wrap (Pun intended)! -- The yield is 4 lrg wraps, so I decided to show as 6 servings. 2 should be kept whole & the other 2 halved to serve, esp if they are accompanied by other food products.

Step 4: TO SERVE: My personal choice will be to eat my wrap w/avocado slices & fruit or a side-salad using a knife & fork. For smaller appetites w/messy table skills, I suggest you halve their wraps & maybe even wrap 1 end in foil for hand-to-mouth consumption. You get to decide these issues.

Step 5: NOTE FROM ME: Altho I’ve given the detail needed to make this recipe from scratch, I know many families have a personal preference version of the Sloppy Joes mixture. If you do, feel free to use it w/my blessing (or amend my ingredient list) & then follow the remainder of the Prep Steps.