East-West Beef Wraps
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Prep: 15 minutes
| 2 |
cups fully-cooked brisket ,shredded or sliced thin |
| 2 |
cups packaged coleslaw mix |
| 1/2 |
cup chopped green onions |
| 4 |
large flour tortillas, warmed |
| 1/3 |
cup honey roasted peanuts |
| 1 |
cup rice vinegar |
| 1 1/2 |
tsp. dark sesame oil |
| 1 |
tsp. honey |
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Heat brisket and shred or sliced enough to make 2 cups. In bowl combine rice vinegar, sesame oil and honey. Whisk until blended. |
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Add coleslaw mix, green onions, 1/8 tsp. salt and dash of pepper. Toss and set aside. |
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To assemble, layer an equal amount of beef, coleslaw mixture and peanuts down center of each tortilla. Fold bottom edge of tortilla up over filling. Fold left and right sides to center overlapping edges. |
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Recipe from the Texas Beef Council |
