Simple, quick meals are pretty much what we live by in my house. And we’ve always been big on casual fare that you can eat with your hands. Which is why I love this sloppy joe wraps recipe from my friend Linda Coss.
Linda has a milk-, egg-, and nut-allergic son, so she knows a thing or two about fast, creative, and family-friendly meals. She’s actually written two cookbooks full of everyday recipes, What’s to Eat? and What Else is to Eat?.
In reality, you can serve her sloppy joe blend on dairy-free buns, sliders, in pitas, or even over rice or quinoa. But we do like the idea of sloppy joe wraps. I’ve also added some ingredient options to the recipe.
Special Diet Notes: Sloppy Joe Wraps
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, and soy-free. but be sure to choose your chili sauce wisely.
- ½ cup finely chopped zucchini
- 2 green onions, thinly sliced (white bulb and green tops)
- 1 pound extra lean ground beef (can sub lean ground turkey)
- ½ cup chili sauce (the mild type, similar to ketchup)
- 3 tablespoons firmly-packed dark brown sugar
- 6 (8-inch) whole wheat tortillas (or gluten-free, if needed)
- Place the meat, zucchini, and green onions in a large skillet. Sauté over medium-high heat for about 5 minutes, or until the beef is completely cooked through (with no pink or red showing). Break the meat into small pieces as it cooks. Drain and discard the fat.
- In a small bowl or measuring cup, whisk together the chili sauce and brown sugar until the brown sugar is dissolved.
- Pour the chili sauce mixture into the ground beef mixture and cook over medium-high heat for 1 minute, stirring constantly. Remove the skillet from the heat.
- Place the tortillas on microwave-safe plate, and microwave on high for 20 seconds or until soft and warm.
- To assemble the wraps, spoon ½ cup of the meat mixture onto each tortilla. Fold the bottom half of tortillas up, and then fold each side in towards the center. Serve immediately.
Delicious Wrap Additions: We like these with sliced olives, chopped lettuce or baby spinach, sprouts, and/or other leftover diced vegetables or rice.