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rock and roll beef wraps

  • Ready in: 40 minutes
  • Serves: 4
  • Complexity: easy
rock and roll beef wraps

INGREDIENTS:

  • 1 pound Ground Beef (93% lean or leaner)
  • 1 cup water
  • 1/3 cup uncooked quinoa
  • 2 tablespoons dry ranch dressing mix
  • 1/4 teaspoon black pepper
  • 2 cups packaged broccoli or coleslaw mix
  • 4 medium whole grain or sppinach tortillas (7 to 8-inch diameter)
  • TOPPINGS
  • 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 to 10 minutes, breaking into 1/2-inch 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 to 15 minutes or until quinoa is tender. Stir in slaw; cook, uncovered, 3 to 5 minutes 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.

Test Kitchen Tips:  Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.

NUTRITION INFORMATION
Nutrition information per serving: 418 calories; 12 g fat (3 g saturated fat; 3 g monounsaturated fat); 76 mg cholesterol; 695 mg sodium; 41 g carbohydrate; 6.8 g fiber; 31 g protein; 6.4 mg niacin; 0.5 mg vitamin B6; 2.3 mcg vitamin B12; 5.6 mg iron; 19.6 mcg selenium; 6.6 mg zinc; 84.2 mg choline.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of choline.

 

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