Listado de: Wraps

Quick Quesadillas transform leftover pulled pot roast into a next day dinner on the run!
8 Minutes

4 Servings

2 cups (500 mL) Slow Cooker South Western Pulled Beef (recipe follows)
4 large flour tortillas
Shredded Cheddar cheese
Sliced pickled jalapeño peppers

Spoon 1/2 cup (125 mL) Pulled Beef on half of 1 large flour tortilla.
Top beef with some cheese and jalapeño peppers. Fold tortilla over filling; repeat with 3 more tortillas.
Bake on parchment paper-lined baking sheet in 400°F (200°C) oven, turning once, until golden, about 8 minutes per side.
Slow-Cooker South-Western Pulled Beef: Heat 2 Tbsp (30 mL) vegetable oil in a heavy Dutch oven over medium-high heat; brown a 4 lb (2 kg) Boneless Blade Beef Pot Roast all over, turning with tongs. Transfer to slow-cooker. Drain fat. Reduce heat to medium. Add 1 cup (250 mL) beef broth, 1 can (28 oz/796 mL) EACH crushed tomatoes and whole tomatoes, 1 pouch onion soup mix, 2 tbsp (30 mL) EACH tomato paste, chili powder and ground cumin, ¼ tsp (1 mL) EACH black pepper and cayenne pepper to Dutch oven. Bring to boil over medium-high heat, stirring up any brown bits. Pour over beef in slow-cooker. Cover and cook on low setting for 8 to 10 hours until beef is fork-tender. Skim fat from liquid. Leave meat in sauce, remove twine. Whisk flour into 1/4 cup (50 mL) cold water; whisk into sauce in slow-cooker. Cover and cook on high, stirring once, until thickened, about 15 minutes. Use two forks to pull the beef into shreds. Makes: 13 cups (3.25 L)

Leftover cooked roast beef makes life simpler and stretches your grocery dollars further — cook once, eat twice!
40 Minutes

6 Servings

2 cup (750 mL) cooked brown rice, whole wheat couscous or bulgar
Roasted Ratatouille, coarsely chopped (recipe follows)
3 tbsp (45 mL) sun-dried tomato or Italian vinaigrette salad dressing
6 large spinach tortillas (warmed)
6 tsp (30 mL) basil pesto
3 cup (750 mL) cooked Roast Beef, shaved or thinly sliced
3 cup (750 mL) baby spinach

Combine rice, Roasted Ratatouille vegetables and salad dressing.
Spread each tortilla with 1 tsp (5 mL) pesto. Top each with 1/2 cup (125 mL) each roast beef and baby spinach and veg/rice mixture.
Roll up each tortilla tightly; cut each in half on diagonal to serve.
Roasted Ratatouille: Prepare roasted veggies in advance, cooking at the same time as you make the roast beef if you like.
1. Combine 1 plum tomato (cored and quartered), 1 small zucchini (cut in 1/2 inch/12 mm slices), 1/4 Spanish onion (cut in wedges), 1/2 baby eggplant (cut in chunks), 1/2 EACH sweet red and yellow pepper (cut in chunks), 5 cremini mushrooms (quartered) and 2 cloves garlic (peeled) in a very large bowl. Stir in 1 tbsp (15 mL) prepared basil pesto, 1/2 tsp (2 mL) liquid honey and 6 pitted kalamata olives (optional); toss well to coat. Spread mixture on a jelly roll pan that has been lined with foil that is lightly coated with vegetable cooking spray.
2. Roast, uncovered, in 275°F (140°C) about 40 minutes.
3. Use a rubber spatula to scrape roasted vegetables from foil, transferring into large bowl. Stir in a splash of balsamic vinegar.

Excellent source of iron (33% DV) and zinc (73% DV).

Wraps are all the rage; they’re fast, easy to make and filling. This beef wrap recipe can be enjoyed hot or cold.
15 Minutes

4 Servings

¼ cup (50 mL) soy sauce
¼ cup (50 mL) rice vinegar
1 tbsp (15 mL) sesame oil
2 tbsp (30 mL) chopped fresh ginger root
2 tbsp (30 mL) chopped garlic
2 tbsp (30 mL) sugar
¾ lb (350 g) Beef Stir-fry Strips (or Inside Round or Sirloin Tip Marinating Steak, cut into thin strips across the grain)
2 cup (500 mL) cooked sticky rice (e.g. Thai fragrant)
1 tsp (5 mL) canola oil
4 8-inch (20-cm) flour tortillas
1 cup (250 mL) bagged cabbage and carrot coleslaw
2 tbsp (30 mL) chopped pickled ginger (optional)
2 tbsp (30 mL) sesame seeds, toasted
Salt and pepper to taste

Combine soy sauce, rice vinegar, sesame oil, ginger, garlic and sugar in resealable freezer bag. Add beef to bag and refrigerate for 30 to 60 minutes. Remove beef from bag and reserve marinade.
Heat oil in non-stick skillet or wok, add beef and stir-fry for 1 to 2 minutes until browned outside, but still pink inside. Remove from skillet and set aside. Pour reserved marinade into skillet and bring to full boil for 1 to 2 minutes. Remove from heat and set aside.
To assemble each wrap, spread cooked rice over tortilla and top with some coleslaw, pickled ginger (if using) and cooked beef. Sprinkle with some sesame seeds and season with salt and pepper. Drizzle with some of the boiled marinade (or reserve it to use as a sauce on the side). Tightly roll up each wrap and cut in half on an angle.