Bbq Beef Wrap Recipes

BBQ GRILLED STEAK WRAPS

Steps:

• Heat greased grill to medium heat.
• Grill steak 1 min. Add vegetables to grill; cook 8 to 10 min. or until steak is medium doneness (160ºF) and vegetables are crisp-tender, turning occasionally and brushing frequently with barbecue sauce for the last 5 min.
• Cut steak and vegetables into thin strips.
• Spoon meat and vegetables onto tortillas; top with cheese. Roll up.

LEFTOVER PORK ROAST BBQ WRAP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spoon 1/2 the shredded pork onto each tortilla; top each with 2 tablespoons barbeque sauce, 4 Cheddar cheese halves, 1/2 the onion rings, salt, and pepper. Fold opposing edges of each tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito-shape. Wrap each tightly with aluminum foil and place on a baking sheet.
• Bake in the preheated oven until cooked through and cheese is melted, 15 to 20 minutes. Cut each wrap in half to serve.

COLORFUL BEEF WRAPS

Steps:

• In a large nonstick skillet coated with cooking spray, saute beef, pepper and 2 tablespoons soy sauce in 2 teaspoons oil until meat is no longer pink. Remove and keep warm. , Saute the onion and garlic in remaining oil for 1 minute. Stir in the red peppers, wine and remaining soy sauce; bring to a boil. Return beef to the pan; simmer for 5 minutes or until heated through. , Spread ranch dressing over one side of each tortilla; sprinkle with lettuce, tomato and green onions. Spoon about 3/4 cup beef mixture down the center of each tortilla; roll up.

KOREAN GRILLED BEEF LETTUCE WRAPS

Steps:

• Wrap the steak in plastic and place it in the freezer while you put together the marinade. In a medium bowl, combine the soy sauce, sugar, beer, garlic, scallions, pepper, sesame oil, honey and Asian pear. Take the steak out of the freezer and slice it across the grain into 1/4-inch-thick strips. Stir the steak into the marinade and let it sit for 30 minutes, while you build a very hot fire or preheat a gas grill to its highest setting.
• When the grill is very hot, sear the steak until nicely caramelized, 2 or 3 minutes on each side. Work in batches to avoid crowding the meat. Serve the beef with condiments and make ssam (Korean-style wraps) by folding a piece of steak or two, some rice, vegetables and herbs inside a lettuce leaf.

BARBECUE BEEF WRAP

Steps:

• Combine.

BEEF BARBECUE

Steps:

• Cut the roast into quarters; place in a greased 5-qt. slow cooker. In a bowl, combine barbecue sauce, preserves, green pepper, onion, mustard and brown sugar; pour over roast. Cover and cook on low until meat is tender, 6-8 hours. , Remove roast. When cool enough to handle, shred meat with two forks; return to slow cooker and stir gently. Cook, covered, 20-30 minutes longer. Skim fat from sauce. Serve beef and sauce on rolls.

STIR-FRY CHILLI BEEF WRAPS

Steps:

• Put the steak in a bowl with the spices and garlic, and stir well. If you have time, leave to marinate for a couple of hrs. Heat the oil in a wok, then tip in the beef and fry for just 1-2 mins, until it changes colour but is still on the rare side. Remove the beef to a plate.
• Add the pepper and half the onion, and stir-fry in the juices - add a splash of water to get things going and stop it burning. Stir in the tomatoes and beans, and heat through with plenty of seasoning, then stir in most of the coriander.
• Meanwhile, heat the tortillas. The best way is directly on the gas flame, as it gives them a lovely charred flavour. Stir the beef into the beans and heat briefly. Serve with the tortillas and the reserved onion and coriander.

AWESOME ANGUS ROAST BEEF WRAPS

Steps:

• Spread Onion and Chive cream cheese on one side of tortilla.
• Lay out slices of Roast Beef evenly on tortilla.
• Dribble a little Ranch dressing in a thin line down the middle.
• Spread a small thin line of Horseradish down the middle.
• Spread out the torn romaine lettuce evenly on tortilla but make sure all ingredients are a little away from the edges so you can fold it easier.
• Put strips of tomato in a line down middle.
• Spread Monterey Pepper Jack Cheese evenly on tortilla.
• Fold the ends of the tortilla to the stuffing, then starting at one side, roll up the tortilla.
• Makes one wrap.

MEXICAN SHREDDED BEEF WRAPS

Steps:

• Place onion, jalapeno and garlic in a 4-qt. slow cooker. Sprinkle roast with salt and pepper; place over vegetables. In a small bowl, mix tomato sauce, lime juice, chili powder, cumin and cayenne; pour over roast., Cook, covered, on low 6-8 hours or until meat is tender. Remove roast; cool slightly. Shred meat with 2 forks; return to slow cooker. Serve beef on tortillas with toppings of your choice.

BANGJA GUI (KOREAN BBQ BEEF IN A LETTUCE WRAP)

Steps:

• Cut the steak into thin slices 3 inches long and 2 inches wide. This can be done easily if the steak is half frozen. Mix the steak with salt, 1 TB sesame oil and the pepper; put seasonings into the meat. Set aside for 15 minutes.
• Soak the scallion slices in ice water for 15 minutes. Drain well. Mix together the soy sauce and the remaining 2 teaspoons sesame oil and toss this with the scallion slices. Set aside.
• Mix the chili powder, sugar and sesame seeds together. Rub this seasoning on the inside curl of the lettuce leaves. Set aside.
• Grill the steak for 1 to 3 minutes until done according to taste.
• Take 1 lettuce leaf put several slices of steak in the center add about 1 tablespoon of the seasoned scallions a sliver or two of garlic fold the lettuce over the steak and eat.