Rock and Roll Beef Wrap

Rock and Roll Beef Wrap

Courtesy of The Beef Checkoff 4 Servings • 10 Min. Prep Time • 25 Min. Cook Time
Ingredients
1 lb. ground beef (93% lean or leaner)
1 c. water
1/3 c. uncooked quinoa
2 Tbsp. dry ranch dressing mix
1/4 tsp. black pepper
2 c. packaged broccoli slaw or cole slaw mix
4 medium whole grain or spinach tortillas (7-8 in. diameter)

Toppings (optional):
apple slices, red bell pepper strips, cucumber slices, carrot slices, sliced almonds or chow mein noodles

Directions:

1. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8-10 min., breaking into 1/2-in. crumbles and stirring occasionally. Remove drippings.

2. Stir in water, quinoa, ranch dressing mix and pepper; bring to a boil. Reduce heat; cover and simmer 10-15 min. or until quinoa is tender. Stir in slaw; cook, uncovered, 3-5 min. or until slaw is crisp-tender, stirring occasionally.

3. Divide beef mixture evenly among tortillas; garnish with toppings, as desired. Fold over sides of tortillas and rolling up to enclose filling.

* Recipe Courtesy of The Beef Checkoff

Nutrition:

Calories: 418; Total Fat: 12g; Saturated Fat: 3g; Cholesterol: 76mg; Total Carbs: 41g; Fiber: 7g; Protein: 31g; Sodium: 695mg;