Rock and Roll Beef Wrap
Courtesy of The Beef Checkoff 4 Servings • 10 Min. Prep Time • 25 Min. Cook TimeIngredients |
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1 lb. ground beef (93% lean or leaner) |
1 c. water |
1/3 c. uncooked quinoa |
2 Tbsp. dry ranch dressing mix |
1/4 tsp. black pepper |
2 c. packaged broccoli slaw or cole slaw mix |
4 medium whole grain or spinach tortillas (7-8 in. diameter) |
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Toppings (optional): |
apple slices, red bell pepper strips, cucumber slices, carrot slices, sliced almonds or chow mein noodles |
Directions:
1. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8-10 min., breaking into 1/2-in. crumbles and stirring occasionally. Remove drippings.
2. Stir in water, quinoa, ranch dressing mix and pepper; bring to a boil. Reduce heat; cover and simmer 10-15 min. or until quinoa is tender. Stir in slaw; cook, uncovered, 3-5 min. or until slaw is crisp-tender, stirring occasionally.
3. Divide beef mixture evenly among tortillas; garnish with toppings, as desired. Fold over sides of tortillas and rolling up to enclose filling.
* Recipe Courtesy of The Beef Checkoff