Beef and Cabbage Wraps
About 30 minutes is all it takes to wrap up a hearty ground beef supper bursting with the intriguing flavors of the Pacific Rim.
8 (8-inch) flour tortillas
3/4 pound lean ground beef
1/2 cup chopped red or green onion
2 cups packaged shredded cabbage with carrot (coleslaw mix)
1 cup frozen whole kernel corn
1/4 cup bottled hoisin sauce
1 teaspoon toasted sesame oil
Hoisin sauce sauce (optional)
- Stack tortillas and wrap in foil. Heat in a 350°F (175°C) oven for 10 minutes to soften.
- Meanwhile, for filling, in a large skillet, cook ground beef and onion until meat is brown. Drain well. Stir in cabbage mix and corn. Cover and cook about 4 minutes or until vegetables are tender, stirring once. Stir in hoisin sauce and sesame oil. Cook and stir until 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 bottom. If desired, serve with additional hoisin sauce.
Makes 4 servings.
Tip: Hoisin sauce gives these tasty tortilla wraps a distinctive Asian flavor. In most grocery stores, look for it next to the soy sauce.