Smoky Jackfruit Mac & Cheese Wraps

1.Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente, about 8 minutes. Drain and set aside.

2.While pasta cooks, heat a medium skillet over medium heat. Add the shredded jackfruit and smoky BBQ sauce. Stir well to combine and simmer for 10 minutes, stirring occasionally, until the jackfruit is tender and infused with smoky flavor.

3.In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid browning.

4.Gradually whisk in milk, continuing to stir until the sauce thickens, about 3-5 minutes.

5.Reduce heat to low and add shredded cheddar and mozzarella cheeses to the sauce. Stir until melted and smooth. Season with smoked paprika, garlic powder, salt, and pepper to taste.

6.Add the cooked macaroni to the cheese sauce and stir until fully coated, creating creamy mac and cheese.

7.Combine the BBQ jackfruit with the mac and cheese mixture, folding gently to incorporate evenly.

8.Warm the flour tortillas in a dry skillet or microwave until pliable, about 20 seconds in the microwave or 30 seconds per side in a skillet.

9.Divide the jackfruit mac and cheese mixture evenly among the tortillas, placing it in the center of each wrap.

10.Fold the sides of each tortilla over the filling, then roll tightly from one end to the other to form wraps.

11.Heat olive oil in a large skillet over medium heat. Place the wraps seam side down and cook for 2-3 minutes until golden and crisp. Flip and cook the other side for another 2-3 minutes.

12.Remove wraps from skillet and let rest for 1 minute before slicing in half.

13.Garnish with chopped fresh parsley if desired and serve warm.