Tex-Mex Beef Wraps with Tomato-Corn Salsa
Leftover roast beef can also be used to make these quick and easy Southwestern-style sandwich wraps.
1 (1 3/4 to 2 1/2-pounds) package fully-cooked boneless beef pot roast with gravy
1/2 cup frozen corn, defrosted
1 small tomato, chopped
1 tablespoon chopped fresh cilantro
1 (16-ounce) jar prepared thick-and-chunky salsa
2 tablespoons chopped fresh cilantro
4 large flour tortillas, warmed
- Combine corn, tomato, 1 tablespoon cilantro and 2 tablespoons salsa in small bowl.
- Remove beef pot roast from package; tear into shreds with 2 forks. Discard gravy. Combine beef, remaining salsa and cilantro in large saucepan; heat through over medium heat, stirring occasionally.
- Spoon 1/4 of beef mixture onto each tortilla, leaving 1-1/2 inch border all around. Top with 1/4 of corn mixture. Fold right and left edges of tortillas over filling; fold bottom edge up over filling and roll up to enclose. Serve immediately.
Makes 4 servings.
Recipe and photograph provided courtesy of the Beef Industry Council.