In a skillet over medium heat, cook the ground beef with the finely chopped onion and minced garlic. Stir until the beef is browned and the onions are soft, about 5–7 minutes.

Add the tomato sauce, Worcestershire sauce, chili powder, salt, and pepper to the skillet. Simmer for 5–7 minutes until the mixture thickens, then remove from heat.

While the filling simmers, cook the elbow macaroni according to package instructions. Drain and set aside, ensuring it's al dente for the best texture.

In a pot, melt butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux, making sure it doesn’t brown.

Gradually whisk in 1½ to 2 cups of milk until the sauce is smooth and begins to thicken. Keep stirring continuously for about 2–3 minutes.

Remove the pot from heat and mix in the shredded cheddar cheese, stirring until it's creamy. Season with salt and pepper to taste.

Fold the cooked macaroni into the cheese sauce, ensuring every piece is coated in deliciousness.

Lay a tortilla flat, spread a layer of the mac and cheese, then add a generous scoop of the Sloppy Joe mixture.

If desired, top with lettuce, tomato slices, or pickles for added flavor and texture.

Fold in the sides of the tortilla and roll it up tightly to create a wrap that's easy to handle.

Enjoy immediately or wrap in foil for a fantastic meal on the go!