Friday, April 15, 2011

Beef and Cabbage Wraps

8 8-inch flour tortillas
12 ounces lean ground beef
1/2 cup chopped red or green onion (again I don't eat onion so I don't use this)
2 cups packaged shredded cabbage with carrot (coleslaw mix)
1 cup loose-pack frozen whole kernel corn
1/4 cup bottled barbecue or hoisin sauce (optional)
1 teaspoon toasted sesame oil

1. Stack tortillas and wrap in foil. Heat in a 350*F oven for 10 minutes to soften. Meanwhile, for filling, in a large skillet cook ground beef and onion until meat is brown and onion is tender. Drain off fat. Stir coleslaw mix and corn into meat mixture in skillet. Cover and cook about 4 minutes or until vegetables are tender, stirring once. Stir in the 1/4 cup barbecue or hoisin sauce and the sesame oil. Cook and stir until heated through.

2. Spoon about 1/2 cup of the filling below center of each tortilla. Fold bottom edge up and over filling. Fold opposite sides in, just until they meet. Roll up from the bottom. If desired, serve with additional barbecue or hoisin sauce.

* I love cheese on most things so I added some cheese on top of these as well.

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