COLORFUL BEEF WRAPS
I stir-fry a combination of sirloin steak, onions and peppers for these hearty wraps. Spreading a little fat-free ranch salad dressing inside the tortillas really jazzes up the taste. -Robyn Cavallaro of Easton, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 325 calories, Fat 9g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 830mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges
TAILGATE BEEF WRAPS
I adapted these wraps from Ed's favorite roast beef sandwich to take to our All-Class Reunion Tailgate Party at our local high school. Go Johnson County Longhorns! They were a hit. I think you will like them too.
Provided by Barbara Miller
Categories Sandwiches
Time 30m
Number Of Ingredients 7
Steps:
- 1. Carefully separate the sandwich wraps/tortillas. easier if they are room temp. and set aside. (I used the tortilla wraps that are shelf safe and sold in the section of the grocery store where the Tex/Mex food is stocked)
- 2. Mix the mayo and mustard. set aside. Set up an assembly line with the ingredients in the order they are listed in the recipe. divide the beef into 10 portions.
- 3. Spread the mayo mix thinly (you should still be able to see the wrap thru the mayo mix)all over one side of a wrap. add one measure of beef down the middle but a little to one side of the wrap. keep about 1/2" away from edge. top beef with 2 slices of cheese. top with a portion of spinach leaves. sprinkle on about a teaspoon of the diced radish. wrap it up like a burrito. you can cut them in half to serve.
- 4. * To wrap like a burrito , turn the wrap so that the side with the toppings is closest to you. fold the wrap up over the topping starting closest to you. fold both right and left sides of wrap up over the rolled edge then roll the whole wrap away from you. place on tray or in covered container seam side down.
TAILGATE TACOS
Mini taco cups are great for tailgating. Serve with your favorite taco toppings.
Provided by Kylee Kolesar
Categories Appetizers and Snacks Wraps and Rolls
Time 32m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 24-cup mini muffin tin with cooking spray.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Mix in salsa and taco seasoning.
- Line each muffin cup with a wonton wrapper. Add about 1 tablespoon taco beef to each cup. Top with 1 tablespoon shredded Mexican cheese blend.
- Bake in the preheated oven until wonton wrappers are browned and crispy and cheese is melted, 12 to 14 minutes.
Nutrition Facts : Calories 107.9 calories, Carbohydrate 5.8 g, Cholesterol 22.8 mg, Fat 6.5 g, Fiber 0.2 g, Protein 6.4 g, SaturatedFat 3.6 g, Sodium 226.8 mg, Sugar 0.3 g
STIR-FRY CHILLI BEEF WRAPS
Stretch your steak a little further by adding lots of peppers, tomatoes and black beans, and serving in tortillas
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 15m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 642 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 102 grams carbohydrates, Sugar 11 grams sugar, Fiber 14 grams fiber, Protein 33 grams protein, Sodium 1.1 milligram of sodium
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HOMEMADE BEEF CRUNCHWRAPS | GIMME DELICIOUS
From gimmedelicious.com
4.7/5 (14)Total Time 30 minsServings 6
- Heat a large skillet to medium/high heat for 2-3 minutes. Add beef to skillet and cook and crumble the ground beef until no longer pink; Drain grease. Stir in the taco seasoning mix and water and allow mixture to simmer for 10 minutes.
- On a clean flat surface, lay one flour tortilla on a flat surface. Spread about 2 tablespoons of queso on the center of tortilla, Top with about 1/2 cup of taco meat. Top the meat with 1 tostada, Spread a thin layer of sour cream over the tostada shell. Top with lettuce, tomato, cilantro, a sprinkle of lime and shredded Mexican cheese.
- To fold the crunch wrap, start with the bottom of the flour tortilla and fold the edge up over the center. Continue to work your way around, folding the flour tortilla over the center fillings. If there is a spot left open in the center, cut a piece of another flour tortilla and tuck it in the center, so it's fully covered. Repeat with all remaining tortillas, tostadas and fillings.
- Heat a medium non-stick pan to medium heat; pray with cooking spray or drizzle with a light layer of oil. Place one crunch-wrap seam-side down onto the skillet. Cook for 2 - 3 minutes per side or until golden-brown and crunchy. Repeat process with all crunch-wraps. Serve hot!
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