Asian Beef & Cabbage Wraps
From RetiredCook 9 years agoIngredients
- 4 8-inch flour tortillas shopping list
- 1/2 lb leftover lean beef steak or spicy chicken shopping list
- 1/2 cup red onion, chopped shopping list
- 2 cups cabbage with carrots (coleslaw mix) or 2 cups of shredded cabbage + 1/4 cup shredded carrots shopping list
- 1 cup whole kernel corn shopping list
- 1/4 cup hoisin sauce shopping list
- 1 tsp toasted sesame oil shopping list
- Thai Sweet chili sauce shopping list
How to make it
- 1. Heat the tortillas wrapped in foil in a 200°F. oven while you prepare the filling.
- 2. Ina large skillet, brown the ground beef and onion. (if using cooked leftover meat, just sauté the onions alone for 3 or 4 minutes over low heat). Drain, if necessary. Add in the cabbage, carrots and corn; cover and cook over low heat about 4 minutes until the vegetables are tender, stirring one or two times. (Add the cooked meat if using leftovers and just stir to heat.)
- 3. Stir in hoisin sauce and sesame oil; cook and stir until all is heated through. Spoon 1/2 cup filling onto each tortilla below center; fold bottom edge up and over filling. Fold opposite sides in, just until they meet. Roll up from the bottom as for a burrito. Serve with Thai Sweet Chili Sauce. Makes 4 servings – 2 wraps per person 350 Calories per serving.
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