 |
INGREDIENTS
| 1 cup |
|
250 mL |
|
Thai or other Asian flavoured sauce (such as Renée’sGourmet™ Tangy Thai sauce |
| ½ lb |
|
250 g |
|
COOKED STEAK or ROAST BEEF (e.g. deli roast beef), chilled and cut into thin slices |
| 1 |
|
1 |
|
small carrot, finely shredded |
| 2 |
|
2 |
|
EACH: sweet red peppers and green onions, finely diced |
| ¼ cup |
|
50 mL |
|
fresh basil, finely chopped |
| 2 tbsp |
|
30 mL |
|
fresh cilantro, finely chopped |
| 8 |
|
8 |
|
plain or flavoured tortillas (8-inches/20 cm in diameter) |
PREPARATION TIME: 20-30 minutes
DIRECTIONS
1.Place cooked beef in resealable bag and marinate with ¼ cup (50 mL) of the Asian sauce for 10 minutes.
2. In small bowl, combine chopped vegetables, basil and cilantro with ¼ cup (50 mL) of the Asian sauce. Add beef mixture; mix well.
3. Divide vegetable-beef mixture evenly among tortillas. For each wrap, fold in both ends and then lightly roll up tortilla. Cut each wrap in half (secure with toothpicks, if necessary) and serve immediately with remaining sauce for dipping.
Variation: Tortillas may be spread with cream cheese before spreading with vegetable-beef mixture. These wraps can be tightly wrapped and refrigerated for up to 24 hours.
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NUMBER OF SERVINGS: 4 SERVINGS
NUTRITION INFORMATION PER SERVING
| 549 Calories |
|
10 g Fat |
| 26 g Protein |
|
87 g Carbohydrates |
|
|
|
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