Tex-Mex Beef Wraps with Tomato-Corn Salsa
Recipe courtesy of the National Cattleman’s Beef
Association
Preparation facts
Total Time: 20 minutes
Yield: 4 servings
Ingredients
1 package (1-3/4 to 2-1/2 pounds) fully-cooked boneless beef pot
roast with gravy
1/2 cup frozen corn, defrosted
1 small tomato, chopped
1 Tbs chopped fresh cilantro
1 jar (16 ounces) prepared thick-and-chunky salsa
2 Tbs chopped fresh cilantro
4 large flour tortillas, warmed
Directions
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.
Nutrition facts
Serving Size 1 serving
Calories 566
Calories from Fat 126 (22%)
% Daily Value*
21%Total Fat 14g
17%Saturated
Fat 3.4g
Polyunsaturated Fat 1.8g
Monounsaturated Fat 7.2g
14%Cholesterol 42mg
58%Sodium 1402mg
22%Potassium 781mg
27%Total
Carbohydrate 80g
28%Dietary
Fiber 6.9g
Sugars 7g
Sugar Alcohols 0g
62%Protein 31g