Thai Beef Wraps

1. Place cooked beef in sealable bag. Add ¼ cup (50 mL) of the chili sauce; marinate for 10 minutes.
2. Combine  carrot, red peppers, onions, basil, cilantro and ¼ cup (50 mL) of the chili sauce in small bowl. Add drained beef mixture; mix well.
3. Divide  beef mixture evenly among tortillas. For each wrap, fold in both ends and roll up. Cut each wrap in half (secure with toothpicks, if necessary). Serve immediately with remaining sauce for dipping.

• Cook's Notes: As an alternative, these wraps can be made into pinwheel appetizers – nice finger food for brunch or a bridal shower. To make into pinwheels, first spread tortillas with some cream cheese before topping with the vegetable-beef mixture; tightly wrap each with plastic wrap and refrigerate for 1 and up to 24 hours. Cut each wrap into 1-inch (2.5 cm) slices to make about 40 pinwheel appetizers.