Wednesday, Jun 20, 2018
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Tex Mex Beef Wraps with Tomato-Corn Salsa

1 portion Two-Way Shredded Beef

1 16-ounce jar thick and chunky salsa

2 tablespoons chopped cilantro

4 10-inch diameter flour tortillas, warmed

Chopped cilantro, garnish

For Tomato-Corn Salsa:

1/2 cup frozen whole kernel corn, defrosted

1 small tomato, chopped

1 tablespoon chopped cilantro

To make Tomato-Corn Salsa: In small bowl, combine Tomato-Corn Salsa ingredients with 2 tablespoons thick and chunky salsa; cover and refrigerate until ready to use.

To make wraps: In slow cooker's removable crock or 1 1/2-quart microwave safe dish, combine one portion shredded beef, remaining prepared salsa, and 2 tablespoons cilantro. Cover and microwave on high 7 to 8 minutes or until hot, stirring once.

Spoon 1/4 of beef mixture evenly over each tortilla, leaving 1 1/2-inch border on all sides. Top each with 1/4 cup Tomato-Corn Salsa. Fold right and left edges of tortilla over filling; fold bottom edge, then roll up jelly-roll fashion. Garnish with additional chopped cilantro; serve immediately.

Yield: 4 servings

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